:00:06. > :00:16.Good morning. It's hot outside but it's going to get a whole lot hotter
:00:16. > :00:28.
:00:28. > :00:32.in here! Let's cook! This is Saturday Kitchen Live! Welcome to
:00:32. > :00:37.the show. Joining me in the studio are two chefs who are champions of
:00:37. > :00:41.world cuisine. First is a new face to Saturday Kitchen. He's in charge
:00:42. > :00:45.of the award-winning modern Japanese restaurant, Roka here in London.
:00:45. > :00:48.It's Hamish Brown. Next to him is a very familiar fac, we enjoy his
:00:48. > :00:54.global food adventures every week and it's always a very special treat
:00:54. > :01:04.when he drops in to cook for us live in the studio. It's Mr Rick Stein,
:01:04. > :01:08.
:01:08. > :01:12.of course. Good morning to you both. So Rick, what are you cooking?
:01:13. > :01:18.Carrots and lots of spice. Where does this come from in India?
:01:18. > :01:23.All over. I have eaten breakfast in every hotel, everywhere we went, but
:01:23. > :01:29.I always had a dish like this with a fried egg. Perfect.
:01:29. > :01:32.Hamish, what are you going to do? I'm going to make monkfish cheeks in
:01:32. > :01:37.umeboshi and shiso. It is simple with salted pickled plums. Really
:01:37. > :01:44.tart. Lovely for summer. You can buy the piece in the
:01:44. > :01:46.supermarket? Absolutely. So, two very interesting dishes to
:01:46. > :01:50.look forward to along with our line-up of fantastic foodie films
:01:50. > :01:52.from the BBC archive. There's our usual film from Rick. And brand new
:01:52. > :01:54.Saturday Kitchen episodes of Celebrity MasterChef and the
:01:54. > :01:58.wonderful Raymond Blanc. Now, our chefs need to have everything in
:01:58. > :02:01.order today as our special guest is famous for not taking any prisoners
:02:01. > :02:09.in her role as advisor to Lord Sugar in the BBC series the Apprentice.
:02:09. > :02:16.She's now spread her wings to present her own TV shows. Welcome to
:02:16. > :02:24.Saturday Kitchen, Margaret Mountford. Congratulations on the
:02:24. > :02:28.new realm. It is a topical subject but a difficult subject? It is. It
:02:28. > :02:33.is complicated. We were trying to see what the preconceptions were,
:02:33. > :02:38.and absolutely they are right. And? It is tough for people on
:02:38. > :02:45.benefits. I don't think that there are many scroungers out there. Most
:02:45. > :02:48.are trying to do their best. So Now, of course, at the end of
:02:48. > :02:50.today's programme I'll cook either food heaven or food hell for
:02:50. > :02:53.Margaret. It'll either be something based on your favourite ingredient -
:02:53. > :02:57.food heaven, or your nightmare ingredient - food hell. It's up to
:02:57. > :03:07.our chefs and a few of our viewers to decide which one you get. So,
:03:07. > :03:09.
:03:09. > :03:17.what ingredient would your idea of food heaven be? It would my cake. My
:03:17. > :03:20.mother's coffee cake was great. And what about food hell? That would
:03:20. > :03:23.be litter. So it's coffee cake or liver for
:03:23. > :03:26.Margaret. For her food heaven I could bake one of my favourite ever
:03:26. > :03:30.cakes, A classic walnut and coffee cake I'll infuse a Victoria sponge
:03:30. > :03:33.with coffee syrup then fill it with a coffee butter cream. Then cover it
:03:33. > :03:36.with a simple icing infused with more coffee then it's all finished
:03:36. > :03:39.off with a few candied walnuts Or Margaret could be having food hell,
:03:39. > :03:43.liver. The livers are pan fried then blitzed into a smooth parfait with
:03:43. > :03:46.garlic, thyme, basil and a touch of Madeira. It's served with a simple
:03:46. > :03:51.shallot puree and a pile of melba toast on the side. Well you'll have
:03:51. > :03:55.to wait until the end of the show to find out which one she gets. If you
:03:55. > :03:59.would like the chance to ask a question on the show then call: A
:03:59. > :04:04.few of you will be able to put a question to us, live, a little later
:04:04. > :04:13.on. And if I do get to speak to you I'll also be asking if you want
:04:13. > :04:17.Margaret to face either food heaven or food hell. So start thinking. I
:04:17. > :04:24.think you will be safe with the cake, though, I'm pretty sure.
:04:24. > :04:30.Now, cooking first, he is the only chef to appear on every Saturday
:04:30. > :04:36.Kitchen Live! It is the fabulous Rick Stein. What are you going to
:04:36. > :04:42.do? I am doing a breakfast bhaji. Which is just a vegetable curry.
:04:42. > :04:46.What can I do? I would love you to peel the potatoes and carrots but
:04:46. > :04:48.also make the chapatis. That is with flour, ghee and water.
:04:48. > :04:53.flour, ghee and water. I can do that.
:04:53. > :04:59.I am going to roast some spices. I will make a garam masala. What we
:04:59. > :05:05.have here is coriander, cumin and peppercorns and cinnamon.
:05:05. > :05:15.So this is nothing like an onion bhaji, then? No it is interesting
:05:15. > :05:23.
:05:23. > :05:29.that. Onion bhaji has -- bhajii has two i s the end and breakfast bhaji
:05:29. > :05:39.has just one i. If you worried about the spices in
:05:39. > :05:39.
:05:39. > :05:46.the recipes, you would have a more lovely curry with this kind of
:05:46. > :05:50.spice. They must be done at the time, given a light roasting to
:05:50. > :05:55.Britain out the flavour. When you buy garam masala, the spices have
:05:55. > :06:01.been there for too long and they are faded.
:06:01. > :06:09.What is it about curries and spices, some people find it difficult?
:06:10. > :06:19.think they think there are too many notes, like Amadeus would say, but
:06:20. > :06:22.
:06:22. > :06:28.once you get the spices, it is easy. If this goes wrong, can you help me?
:06:28. > :06:34.Every time with these cookery things they never work with me.
:06:34. > :06:40.There we go a good hit. While I'm think being this, thank
:06:40. > :06:45.you for doing that, I will get some... So it is important to use
:06:45. > :06:50.whole spices, that is the thing? Yes. There are good spice blends,
:06:50. > :06:54.but it is all a question of when they are made. In India people get
:06:54. > :06:58.spices made in the local spice grinding place but they take their
:06:58. > :07:01.own spices in there, so that they know that everything is beautifully
:07:01. > :07:08.fresh. I hope when this dish is finished
:07:08. > :07:14.you will see what I mean. I was looking at people, wondering
:07:14. > :07:20.which chef would go to India. It is a fascinating place. Not just to go
:07:20. > :07:25.and visit but for food it amazing. There are so many different levels,
:07:25. > :07:31.so many different areas? It is. I just want to add some salt in there.
:07:31. > :07:35.Sorry, I love my salt. Nothing is more confusing than the Indians
:07:35. > :07:40.themselves. When the programme have been coming out over the last four
:07:40. > :07:49.or five weeks, I have had a few Indians, mostly, I have to say that
:07:49. > :07:59.like what you are doing but a few of them have come and said, " Samba,
:07:59. > :08:06.you have that wrong. You have no idea." So I say where it comes from,
:08:06. > :08:14.in the reply, that seeing as they can't agree what makes a good samba
:08:14. > :08:21.from one side of the state to the other, who am I? But it works for me
:08:21. > :08:26.that is all you can say. The Indians are welcome as doctrine aire as to
:08:26. > :08:30.what goes into the curries as the Italians are about what goes into
:08:30. > :08:35.their pasta. But what it shows, sorry I have the
:08:35. > :08:40.rapeseed oil here, I am just going to do a little bit of popping of
:08:40. > :08:44.mustard seeds. I have the flatbread here.
:08:44. > :08:49.Good stuff. So that is made with the flour, the
:08:49. > :08:53.ghee, the clarified butter, water, leaving it to one side. It is as
:08:53. > :08:58.simple as that. The thing about Indian flatbreads is
:08:58. > :09:02.that they don't need to be at all complicated. They are used really in
:09:02. > :09:07.the north. They are used for picking up food. In the south you pick up
:09:07. > :09:13.food with your fingers. In the north you pick up food with flatbreads.
:09:13. > :09:18.Once you got used to it it is just a lovely thing it is like eating a
:09:18. > :09:25.mutton curry, which is always goat, not the muttan as we know it, with
:09:25. > :09:30.you and the likes of Brian Turner. It is real mutton. Mutton is goat.
:09:30. > :09:36.The problem with goat for us, is that a lot of people do not like
:09:36. > :09:42.eating meat on the bone. I love goat! Nothing wrong with it.
:09:42. > :09:47.More and more you do get goat in the UK and good goat too. I don't have
:09:47. > :09:52.enough time to cook the onions for as long as I would like to cook
:09:52. > :09:57.them. In India the onions generally always go into a curry. They are
:09:57. > :10:04.left to cook for as longing as ten minutes.
:10:04. > :10:14.It is the base of most things, they have to be caramelised down.
:10:14. > :10:18.
:10:18. > :10:26.They do. If you are in the top caste, the mans, you don't have so
:10:26. > :10:32.much meat in the food. They are vegetarians.
:10:32. > :10:37.-- Bramans. The veg eaters are the business, but garlic and onions are
:10:37. > :10:43.held to stimulate the senses too much, and they are not recommended
:10:43. > :10:53.for people like widows, apparently it makes them too sensual. I will
:10:53. > :10:56.
:10:56. > :11:03.have to buy garlic and onions more! They use a different spice instead
:11:03. > :11:10.of the garlic and onions. It does have a slightly oniony
:11:10. > :11:16.taste. It also stops some flatulence, which they have a lot of
:11:16. > :11:22.in the food because of the onions. Well, we have our onions frying away
:11:22. > :11:27.there! Now, the most arred seeds. Remember if you would like to put
:11:27. > :11:37.your questions to Hamish or Rick, call us on this number:
:11:37. > :11:39.
:11:39. > :11:49.If you are Indian, be Gent well me... If you have problems with the
:11:49. > :11:56.
:11:56. > :12:02.flattens -- flattulence, we know why? Shall I do your egg? Sorry. I'm
:12:02. > :12:09.talking so much. Seriously, I came up with the dish. I thought what
:12:09. > :12:13.would be the thing I would most love for break fast this morning at my
:12:13. > :12:17.cottage in Padstow, I thought a lovely vegetable bhaji. So here it
:12:17. > :12:21.is. You are doing well. You are doing well. You can pop those in
:12:21. > :12:25.now. Where is this one going? It is going
:12:25. > :12:31.in there. Can you remember that Delia once did a cooking tour. She
:12:31. > :12:38.got another chef to do the cooking. I think that makes a lot of sense.
:12:38. > :12:46.I prefer talking, you can do all the work. Thank you very much!In goes
:12:46. > :12:50.my garam masala. Just smell that sn. See what I mean? That smells like
:12:50. > :12:58.you are in India somewhere, looking forward to a breakfast.
:12:58. > :13:04.We are about 30 seconds away with our egg. The flatbread is done. Of
:13:04. > :13:14.all the places you have been to India, would you go back for a
:13:14. > :13:15.
:13:15. > :13:22.second series? I think that Kerela is the best for me it is by the sea
:13:22. > :13:29.it is very comfortable, but for me, Rajasthan, which is part a desert. I
:13:29. > :13:34.had this lovely experience. Do I have time to talk about it? Go on.
:13:34. > :13:44.We met almost like Rajasthan royalty. I said to this guy, the
:13:44. > :13:45.
:13:45. > :13:52.director said ask the Mrs, what is it like being married to the king?
:13:52. > :13:56.She said she too was a Raj put, that they did not marry out of their
:13:56. > :14:02.caste. And you met the Dalai Lama? I did
:14:02. > :14:09.did. It was very good news. Very funny. He said when we turned up, he
:14:09. > :14:14.said that I was the oldest TV crew he had ever met, nearly as old as
:14:14. > :14:20.him. I thought it was very funny but some of the younger crew may members
:14:21. > :14:24.may not have thought it so funny as Now, that is it. I love pepper on
:14:24. > :14:34.the eggs. We are good to go.
:14:34. > :14:35.
:14:35. > :14:41.Let's try it. I can't believe, oh, better still add that
:14:41. > :14:47.So, tell us what that is again? is my breakfast bhaji with a fried
:14:47. > :14:53.egg and chapatti. And I didn't do any of it. It smells
:14:53. > :15:00.good. I know it will taste good as well. This is the first dish you get
:15:00. > :15:05.to try, Margaret. Dive into that. So, that is with the spice mix?
:15:05. > :15:10.if you make a garam masala like, that you can use it all through the
:15:10. > :15:15.recipes but the point is getting the fresh spices. That makes a
:15:15. > :15:20.difference, but with the garam masala make life easy for yourself.
:15:20. > :15:24.Make it up and you can keep it for up to three weeks.
:15:24. > :15:29.up to three weeks. Happy with that? Delicious!Right we
:15:29. > :15:34.need wine to go with this, our wine expert, Peter Richards has made a
:15:34. > :15:40.dash to the seaside. What has he chosen to go with Rick's delicious
:15:40. > :15:45.bhaji? The sun is shining, I'm on Bournemouth beach. Before I find
:15:45. > :15:55.some grey wines to go with today's dishes, I think there is time for a
:15:55. > :16:02.quick paddle! -- some great wines. Possibly the last thing you may want
:16:02. > :16:07.with Rick's breakfast bhaji is wine! Indian cuisine in all of its
:16:07. > :16:13.glorious divert, is not the most wine-friendly. I don't know about
:16:13. > :16:17.you but first thing in the morning, I fancy a mug of tea, but if you
:16:17. > :16:27.fancy something stronger, we have an option. One of which is beer.
:16:27. > :16:27.
:16:27. > :16:34.Something not too hope, but something like this Southwold, 2007,
:16:34. > :16:40.but we need something that is pallet-cleansing and refreshing.
:16:40. > :16:46.Something that is soft. So Rick, I have a fantastic wine for us, it is
:16:46. > :16:51.Zibibbo 2012. Aromatics are hugely important in Indian cooking.
:16:51. > :17:01.Especially with the spices like Rick's garam masala, but Zibibbo
:17:01. > :17:01.
:17:01. > :17:05.2012 is an Italian variant of the Muscat family. It is very it is
:17:05. > :17:11.exotic, summery, floral. You can't wait to dive in. As well as being
:17:11. > :17:16.all of that, the wine is refreshing, it is needed to cleanse the pallet
:17:16. > :17:22.and helps tie in with the tangy tomato it is sturdy enough to stand
:17:22. > :17:27.up to the garam masala and the rich texture of the egg but not too heavy
:17:27. > :17:33.to clash with the chilli and the mustards seeds. Rick you have
:17:33. > :17:36.inspired us all with this amazing and delightful breakfast, so cheers
:17:36. > :17:40.to that and to your delightful bhaji.
:17:40. > :17:46.It is difficult to match a wine with this.
:17:46. > :17:49.I find a lot of moss cats a bit too powerful, but with something like
:17:49. > :17:56.this is work as treat. I think it works well when you taste
:17:56. > :18:03.it with the food, but on its own, I am not convinced. I'm with you,
:18:03. > :18:08.James. On its own, no so but with the food, nicer. The food is
:18:08. > :18:14.wonderful but for breakfast, no. Coming up, we are bringing flavours
:18:14. > :18:18.of Japan to the Saturday Kitchen studio.
:18:18. > :18:22.We are making monkfish cheeks in umeboshi and shiso with a warm
:18:22. > :18:30.summer vegetable salad. It sounds good and there are chances
:18:30. > :18:34.to ask Hamish or Rick a question by calling this number: Now this would
:18:34. > :18:40.not be Saturday Kitchen Live without the usual catch-up with this man
:18:40. > :18:45.over here. Today he is fulfilling a childhood ambition with a visit to
:18:45. > :18:49.the headquarters of the French Foreign Legion is that correct?
:18:49. > :18:59.was nervous, I can tell you. These are train killers, thee guys.
:18:59. > :19:01.I'm over halfway now on my journey all the way to Marseilles
:19:01. > :19:05.Home for the last four weeks has been my plodding old barge,
:19:05. > :19:08.which I have to say, I'm getting quite fond of.
:19:08. > :19:10.Castelnaudary is the home of
:19:10. > :19:14.France's most popular and cherished- pre-cooked meal - the cassoulet.
:19:14. > :19:17.So, in a little house by the side of the canal and with great trepidation,
:19:17. > :19:22.I cooked my own version, and very pleased with it I was, too.
:19:22. > :19:26.Practically every restaurant here has its own recipe,
:19:26. > :19:31.but Castelnaudary is famous for another legendary French institution,
:19:31. > :19:35.the Legion des Etrangeres, or the French Foreign Legion.
:19:35. > :19:39.THEY SING
:19:39. > :19:42.Napoleon said that an army marches on its stomach,
:19:42. > :19:45.and I was quite interested in the French Foreign Legion's food
:19:45. > :19:47.because there are so many nationalities involved
:19:47. > :19:51.that mealtimes for the chefs must be a nightmare.
:19:51. > :19:53.But they cook simple French dishes.
:19:53. > :19:57.In the Officers' Mess, they're making haricots verts, wrapped in bacon,
:19:57. > :20:01.then a salad of gesiers - a confit of duck gizzards.
:20:01. > :20:03.That doesn't sound very nice, but they're lovely.
:20:03. > :20:07.And in the Legionnaires' canteen, it was pasta with duck.
:20:07. > :20:11.Well, as you can imagine, it's extremely difficult to get in here - lots of red tape.
:20:11. > :20:15.I'm so glad we got here because I just really like the food.
:20:15. > :20:18.I'm very hungry, and I could eat this.
:20:18. > :20:26.They've got a tomato salad with Provencal herbs, they've got a duck confit and macaroni
:20:26. > :20:31.and a nice mushroom sauce and some little amounts of Coca-Cola cos it's the army, you see.
:20:31. > :20:35.But just look around - I mean it's just sensational.
:20:35. > :20:40.These pictures here, they just sort- of, they're so evocative and I'm sure it's all part of belonging.
:20:40. > :20:43.You know, I'm just so enthusiastic about the French Foreign Legion
:20:43. > :20:46.ever since I was a boy at prep school reading Beau Geste.
:20:46. > :20:50.I've still got that enthusiasm, and I'm here and I can't believe it.
:20:50. > :20:53.THEY SING
:20:53. > :20:59.I've just stood in front of that column marching towards us, singing- so slowly and marching so slowly.
:20:59. > :21:03.I mean, the whole thing's about this sense of esprit but this one
:21:03. > :21:08.was incredibly moving and it's odd because it's so mournful.
:21:08. > :21:13.It's like a sort of troop of monks singing some dark Jesuit song.
:21:13. > :21:17.But there's something also incredibly menacing about it
:21:17. > :21:23.and you can't sort of explain it, but you can feel the way that it bonds men together.
:21:23. > :21:26.These men have joined for all sorts of reasons.
:21:26. > :21:31.They've left their families and friends, like Chief Sergeant Andy Robson.
:21:31. > :21:37.I joined for adventure. Nearly 18 summers ago, I took the ferry.
:21:37. > :21:41.I already spoke French at the time and I decided, yes, let's have a go.
:21:41. > :21:47.I fancied a working holiday in the south of France, and this was one of the easiest ways to go about it.
:21:47. > :21:50.And that's the truth. What did your parents think, then?
:21:51. > :21:52.I didn't tell them at the time.
:21:52. > :21:55.The only guy who knew was my best friend, a guy called Tony.
:21:55. > :22:05.I hope he's out there and, and I hope that he sees this. Um...
:22:05. > :22:10.
:22:10. > :22:11.why I'd disappeared from the face of the planet,
:22:11. > :22:13.so he let them know and my dad wrote to me.
:22:13. > :22:16.I was in Chad at the time.
:22:16. > :22:18.He wrote to me a letter addressed Legionnaire Robson, French Foreign Legion, South of France.
:22:18. > :22:20.It reached me in Chad, in Africa, and he explained that it was no big deal,
:22:20. > :22:23.they knew what I was up to and they wished me the best of luck and I never looked back.
:22:23. > :22:26.That's the way it's always been.
:22:26. > :22:28.Well, this is a lamb tagine in memory of that fantastic day
:22:28. > :22:32.at Castelnaudary and the French Foreign Legion.
:22:32. > :22:37.There's 139 different nationalities- in the French Foreign Legion. It's amazing!
:22:37. > :22:42.But it's the North African association that interests me most.
:22:42. > :22:45.Funnily enough, I was talking to the chef at the Foreign Legion,
:22:45. > :22:47.a guy called Big Mac, would you believe?
:22:48. > :22:55.He was actually Burmese. He didn't want to be filmed cos his family are still in Burma.
:22:56. > :22:59.Didn't ask any more questions than that, but I asked them whether- they cooked couscous and tagines
:22:59. > :23:02.and he said, "Yeah, quite often. Lamb, fish, vegetarian, you name it."
:23:02. > :23:06.But it's really the lamb one that I go for most, I think,
:23:06. > :23:10.cos that's the sort of thing one associates with Morocco and Algeria.
:23:10. > :23:14.And this is lamb shank and you can get your butcher to cut it into manageable sized pieces for you.
:23:14. > :23:18.I'm browning them using olive oil, which gives them a lovely colour.
:23:18. > :23:24.It's always important to do this to any meat used in a stew and, after all, a tagine is just a stew.
:23:24. > :23:27.The point is that caramelising the exterior of the meat
:23:27. > :23:31.vastly improves the flavour and the colour of the finished dish.
:23:32. > :23:34.Into the same pan I'm frying off a paste I made earlier
:23:35. > :23:43.of garlic, ginger, shallots, red chillies, white peppercorns, coriander stalks and salt.
:23:43. > :23:46.Next, two teaspoons of ras el hanout.
:23:46. > :23:50.That's a pungent mix of spices used all over North Africa.
:23:50. > :23:54.Then add chunky pieces of carrot, onions and a little more olive oil
:23:54. > :23:57.and coat everything with the paste
:23:57. > :24:04.and then in with some more potatoes, both ordinary and sweet.
:24:04. > :24:10.Three to four sliced tomatoes and a handful of dried apricots.
:24:10. > :24:16.To accentuate the sweetness, a good tablespoon of honey, typical of so many North African recipes.
:24:16. > :24:24.Finally, back in with the meat and a pint or so of stock - chicken will be fine.
:24:24. > :24:29.I actually sent somebody out to get me a tagine, er...
:24:29. > :24:34.You couldn't fit more than about one hungry person's portion in there.
:24:34. > :24:37.It's a bit like sort of Spinal Tap, you know the film
:24:37. > :24:40.where they had this backdrop of Stonehenge but somebody had got the measurements wrong
:24:40. > :24:43.and it was like 17 inches rather than 17 feet.
:24:43. > :24:49.That's a proper piece of equipment,- but this will do just as well.
:24:49. > :24:50.Three to four bay leaves and a little salt
:24:51. > :24:54.and we're going to let that cook away gently until you're ready for it.
:24:54. > :25:00.Now, this is traditionally eaten with couscous, which is coarsely ground durum wheat or semolina.
:25:00. > :25:06.Semolina means semi-milled. It's the same stuff that's used to make pasta.
:25:06. > :25:11.You just add boiling water and when- it's all soaked up, coat it in a little melted butter and a splash
:25:11. > :25:16.of olive oil, so that it doesn't clump up and that's ready to go.
:25:16. > :25:22.I think Big Mac and the rest of those tough Legionnaires would enjoy my version of the tagine,
:25:22. > :25:28.and it'll certainly always remind me of my day with them.
:25:28. > :25:35.Virtually anything can be cooked in- a tagine, but it seems as though this sweet and savoury combination
:25:35. > :25:37.has particularly captured the European imagination, largely
:25:37. > :25:39.thanks to Arab tradesmen
:25:39. > :25:49.who brought it to Europe in medieval times.
:25:49. > :25:58.
:25:58. > :25:59.I
:25:59. > :25:59.I saw
:25:59. > :26:08.I saw you
:26:08. > :26:16.wear a tie for that. It was fascinating.
:26:16. > :26:23.Now, a master skills class, this is one of the skills, how to peel a
:26:23. > :26:28.tomato, it is then used in a concasse. It is used in a dish
:26:28. > :26:33.called sauce vierge. It goes really well with this wild salmon.
:26:33. > :26:39.You know the joke with me and Dave, the director, it is not just wild,
:26:39. > :26:43.it is furious! This is Scottish salmon. You can see where it has
:26:43. > :26:48.been caught and the date it is a beautiful piece of fish. First of
:26:48. > :26:51.all, the tomatoes. This is simple, all, the tomatoes. This is simple,
:26:51. > :26:55.you learn this as college. You take the eye from the tomato
:26:55. > :27:01.with the pointed end of the knife and make a cross on the other side.
:27:01. > :27:07.This is to remove the skins from the tomatoes and the seeds. So cross it
:27:07. > :27:14.like that. We have a pan of boiling water. Drop them in. Depending on
:27:14. > :27:24.how firm the tomatoes, it depends on how much you count. These ones
:27:24. > :27:24.
:27:24. > :27:28.should be about 30 seconds. If they are softer, ten seconds.
:27:28. > :27:32.Then after counterparting, drop them into the ice cold water. This is
:27:32. > :27:40.important otherwise they continue to cook the flesh. Then back here we
:27:40. > :27:45.just peel off the skins. A concasse is ever apprentice's
:27:45. > :27:50.nightmare. It is something that we chefs take
:27:50. > :27:56.for granted. You don't keep the bits, do you you?
:27:56. > :28:01.Absolutely, chef. I am going to keep it for your dish! You can key all of
:28:01. > :28:08.these parts for the stocks, all manner of different things, but
:28:08. > :28:13.after peeling the skins off, trim off the seeds as well. We can also
:28:13. > :28:19.use theme as well. Then take this, slice it through and you have the
:28:19. > :28:22.fine dice. Easy as that. This is to be used for the sauce vierge. Like
:28:22. > :28:26.that now, first of all, congratulations on your career, so
:28:26. > :28:30.far, but an amazing start, lawyer-trained, Cambridge
:28:31. > :28:36.University. How did you end up with Sir Alan Sugar, then? How d that
:28:36. > :28:42.happen? That transition? You, did you always want to be a lawyer?
:28:42. > :28:46.I wanted to study languages. Then I got to university and I discovered I
:28:46. > :28:52.hated languages. I switched to law it was an accident. Sir Alan Sugar
:28:52. > :28:59.was a client. In the 1980s. I had known him for a long time. I worked
:28:59. > :29:04.on a City firm. I knew him from Amstrad. I acted for him until I
:29:04. > :29:08.gave up in 1999. Then I was on the board of Amstrad as the
:29:08. > :29:14.non-executive director. Then when he got the opportunity to do The
:29:14. > :29:19.Apprentice, he asked me to be the female advisor, the format cause for
:29:19. > :29:28.the Nick character. So I thought why not? I knew nothing about
:29:28. > :29:37.television. I hardly ever watched Do you get on with Alan? Yes. Of
:29:37. > :29:44.course! He seem as bit bad-tempered. He is not bad-tempered. He says what
:29:44. > :29:50.he thinks, but he accepts what you say when you think it too. He should
:29:50. > :29:56.be a chef! But it was the mixture of you and Nick. That must have worked
:29:56. > :30:00.together in business? We did work together for a bit. Nick was Alan's
:30:00. > :30:07.PR adviser. Lawyers spend their times saying don't talk to the
:30:07. > :30:13.press. The PR advise ers say keep talking to the press, but we got on
:30:13. > :30:19.well enough. And you left The Apprentice in 2009?
:30:19. > :30:20.They have done four series without But you are doing bits and pieces?
:30:20. > :30:25.joined in for the interviews programme.
:30:25. > :30:30.I love that bit. That is fun. It was different before
:30:30. > :30:35.the format changed. Now they have business plans. There is something
:30:35. > :30:40.to really get your teeth into in the interview. The business plans have
:30:40. > :30:43.not come to the forein the rest of the programme. It is interesting how
:30:43. > :30:50.rubbish some of the plans are and how good some of them are.
:30:50. > :30:55.We are down to the final two. The good plans are, the final plans are
:30:55. > :31:02.the cupcake thing? Yes. I was in America, a lady sold 10,000
:31:02. > :31:12.a day. Queues from 8.00am in the morning. They have six of these
:31:12. > :31:19.places at $3 each. I this a cupcake business in Sydney. I lost about
:31:19. > :31:23.�200,000! Did you come to it too early? What I didn't manage to
:31:23. > :31:27.achieve was to get a decent chef to cook them. I was trying to do it
:31:27. > :31:33.myself and promote them. The other mistake I made was not having a
:31:33. > :31:41.shop. I had an industrial unit, but gosh, I enjoyed it. I enjoyed losing
:31:41. > :31:45.that money! And you ate a lot of cakes? Superb!But it is the look of
:31:45. > :31:52.them. The shop window. All the different toppings.
:31:52. > :31:56.And there is a walk-inbotox clinic? Yes, from a qualified doctor. She
:31:56. > :32:00.comes in to from Northern Ireland where I come from, apparently there
:32:00. > :32:04.is great demand for it. And I know nothing about that, but
:32:04. > :32:09.when you left The Apprentice you went back to college? That's right.
:32:09. > :32:15.He gone back before. I left The Apprentice because I thought I was
:32:15. > :32:22.going to be there forever. Sorry to interrupt James, can you tell us
:32:22. > :32:30.what you are doing. You are rabbiting on! It is on the internet!
:32:30. > :32:34.I have onions, garlic, olive oil and tomatoes, fresh herbed and lemon
:32:34. > :32:38.juice. So you went back to school. It was great fun going back to
:32:38. > :32:44.school. You don't have clients to worry about, you concentrate on
:32:44. > :32:49.yourself and the thing you are doing. It is a selfish activity. It
:32:49. > :32:55.was studying classics. Then I went on to do a branch of classic,
:32:55. > :33:04.documents written in ancient Greek, Egyptian, all sorts of stuff I may
:33:04. > :33:09.find in rubbish tips! A 2,000-year-old recycling bin!
:33:09. > :33:13.more recently, another subject that is totally different. We have seen
:33:13. > :33:18.this week already. Show one. Show two is about, well, there are two
:33:18. > :33:23.parts to it? Yes it is a mini series.
:33:23. > :33:28.Presumably one part is a mini, mini, mini series! It is to do with
:33:28. > :33:32.benefits it is a hot topic. You cannot open a newspaper without
:33:32. > :33:36.seeing something about the benefit system. A lot of people, I think
:33:36. > :33:40.that they get an impression from the media, that a life on benefits is
:33:40. > :33:44.enjoyable. There are huge numbers of people with ten children, that live
:33:44. > :33:49.in a mansion at the state expense. We thought we would like to explode
:33:49. > :33:53.some of the myths and compare what it is like for four families living
:33:53. > :33:58.on benefits with four similar families who are working. It is
:33:58. > :34:05.pretty tough for all of them. was it like for you? Seeing it from
:34:05. > :34:09.both sides? It was a real eye-opener in, actually. You cannot really
:34:09. > :34:12.conceive until you see it first-hand, what it is like to only
:34:12. > :34:18.have a small amount of money that you just have to make stretch for
:34:18. > :34:22.the week. Therefore, if there is anything that goes wrong, like the
:34:22. > :34:27.kids losing a shoe or the washing machine breaking down or something
:34:27. > :34:32.it is a crisis time. You are in a vicious circle. A lot
:34:32. > :34:36.of people are stuck. If they go by the work they lose the benefits,
:34:36. > :34:41.they can be worse off? There is a real problem if you go back to work
:34:41. > :34:46.to lose the benefits, then you lose the jobs, it takes a long time to
:34:46. > :34:50.get back into the benefit system. You could have nothing for three to
:34:50. > :34:54.five weeks it is a long time without anything to live on. It is not
:34:54. > :34:58.possible. Then there are more food banks as people cannot afford to buy
:34:58. > :35:06.food. I did a similar programme where I
:35:06. > :35:12.lived with Patrick, a pensioner. He lived on about �12 to �14 a week.
:35:12. > :35:21.�12 a week in the winter? ! He was saving the money to try to heat the
:35:21. > :35:26.house a small room. It was a vicious circle, eat that same -- eating that
:35:26. > :35:32.same stuff. This portion here, looking at it, this is probably
:35:32. > :35:38.about �8. Food is expensive. So, we have the wild salmon there. In this
:35:38. > :35:44.pan, I will recap for you, Rick. In here we have the shallots, garlic,
:35:44. > :35:50.coriander seeds. Herbs in there. Tar gone as well. Chervil, parsley and
:35:50. > :35:56.chives. We take the tomato and lemon juice that is the key. Salt and
:35:56. > :36:02.pepper are in. You warm up the oil and in the last minute you throw in
:36:03. > :36:09.the tomatoes. This is great with chicken on the barbecue, lamb. It is
:36:09. > :36:14.so simple. You can then lift it off. Using real good quality oil with
:36:14. > :36:19.this lovely sauce and with the wild salmon. I was going to fillet it,
:36:19. > :36:29.but with the fish so good like that, I thought I would cut it through the
:36:29. > :36:29.
:36:29. > :36:37.centre and do these little rounds of salmon. It has the bones in it as
:36:37. > :36:44.well but it is lovely and simple. And wild salmon is not as fatty as
:36:44. > :36:51.the farmed it is much firmer. It is a much more satisfying flavour.
:36:51. > :36:58.Oddly enough in raw fish, in Japanese salmon, I like the tamed
:36:58. > :37:04.salmon as I like the fat quality and quantity.
:37:04. > :37:08.That is a small wild salmon. They are in season right now and really a
:37:08. > :37:12.chef's favourite. And there is now more large salmon
:37:12. > :37:17.coming back to our rivers, that is very good to report.
:37:17. > :37:26.If there is a skill you would like me to demonstrate I will demonstrate
:37:26. > :37:34.it for you, just drop us a line. Right, what are we cooking for
:37:34. > :37:41.Margaret? We could be making food heaven, that is the classic coffee
:37:41. > :37:51.cake decorated with a few candid walnuts. Or Margaret could be facing
:37:51. > :37:53.
:37:53. > :37:59.food hell. A chicken liver parfait. It could be cook cooked fried with a
:37:59. > :38:03.shallot chutney with some melba toast on the side. Some of you get
:38:03. > :38:11.to decide Margaret's feat at the end of the show.
:38:11. > :38:21.Now it is time for sclebt MasterChef. Let's see how they get
:38:21. > :38:36.
:38:36. > :38:39.are en-route to Buckinghamshire Welcome to the incredible
:38:39. > :38:42.During the Second World War, this was Britain's most top-secret location.
:38:42. > :38:46.The people that worked here helped to actually bring the war to a close
:38:46. > :38:52.and saved hundreds of thousands of lives.
:38:52. > :38:53.This is where they broke the code
:38:53. > :38:56.of the famous German Enigma machine.
:38:56. > :38:59.Tonight we want you to cook a very special dinner.
:38:59. > :39:04.Your guests include eight people that worked here during the Second World War.
:39:04. > :39:07.Tonight is all about fine dining.
:39:07. > :39:12.Your food has to sparkle. It's got to be beautiful.
:39:12. > :39:22.Do yourselves proud and give them a very special night to remember.
:39:22. > :39:23.
:39:23. > :39:26.The men and women being honoured at tonight's dinner
:39:26. > :39:35.worked in pre-fabricated huts to decrypt encoded German messages.
:39:36. > :39:40.Among the famous mathematicians and analysts was Alan Turing,
:39:40. > :39:50.widely considered to be the father of computer science.
:39:50. > :39:52.The possibility was enormous.
:39:52. > :39:59.It was 158 million million million,- the possibility of getting it.
:39:59. > :40:03.NEW SPEAKER: We were thought to be wizards in some quarters.
:40:03. > :40:06.I never thought of myself as a wizard even at that time.
:40:06. > :40:10.But the Germans did some extraordinarily silly things.
:40:10. > :40:20.They would sometimes throw in the words "Heil Hitler!" which were very useful to us.
:40:20. > :40:25.
:40:25. > :40:29.The celebrity finalists have just two-and-a-half hours to prepare a three-course fine dining dinner.
:40:30. > :40:31.Emma is cooking the first course,
:40:31. > :40:36.a chicken liver mousse served with a champagne lemon thyme jelly,
:40:36. > :40:43.flat breads, an apple salad and a celeriac remoulade. There's lots going on in that plate.
:40:43. > :40:53.Emma begins by preparing her champagne jelly.
:40:53. > :40:54.
:40:54. > :40:59.Right. Good.
:40:59. > :41:01.Next, Emma gets to work on her chicken liver mousse.
:41:01. > :41:09.A little of the butter.
:41:09. > :41:12.Danny has got main course and a celebration of the sea.
:41:12. > :41:16.It's a beautiful dish of herb-crusted halibut,
:41:16. > :41:18.a scallop mousse, langoustine glaze, langoustines
:41:18. > :41:24.and a galette of potatoes. It sounds absolutely delicious.
:41:24. > :41:26.We've got 12 bits of halibut,
:41:26. > :41:28.all cooked at the same time, all being plated at the same time. Yep.
:41:28. > :41:31.How will you keep the fish warm? It'll be the last thing that goes on.
:41:31. > :41:34.Bang, bang, bang, bang. 12 bits of fish on top. Go.
:41:34. > :41:43.I'll plate like Billy Whizz. It's a tough ask. It'll all be fine. It's all under control.
:41:43. > :41:45.The dessert is being done by Michael.
:41:45. > :41:46.He's doing a salted chocolate torte
:41:46. > :41:48.that he's serving with an ice cream.
:41:48. > :41:54.Michael's touch tonight has got to be bang on.
:41:54. > :41:57.I'm glad you've got the dessert. I think you might have the makings of a pastry chef. Really?
:41:57. > :42:00.At home, puddings really aren't my thing.
:42:00. > :42:02.But being in this competition, picking up bits along the way,
:42:02. > :42:05.I've started thinking, "You know what? I quite enjoy it."
:42:05. > :42:08.I've never seen you make ice cream.- I haven't made ice cream yet on MasterChef,
:42:08. > :42:11.but I'll give it a go. Just a simple vanilla, nothing too complex.
:42:11. > :42:15.The torte obviously has such strong- flavours. But ice cream IS complex!
:42:15. > :42:19.Yes, in itself it is a complex thing. Simple flavour, complex item.
:42:19. > :42:26.Have you made it before? No, not with an ice cream machine. Oh, Michael!
:42:26. > :42:29.Brandy.
:42:29. > :42:33.I wanted it to do that. That's fine!
:42:33. > :42:36.There's something burning somewhere!
:42:36. > :42:42.Whoops! I'll take that out.
:42:42. > :42:44.Actually, I'm feeding old people,
:42:44. > :42:47.so I don't know if I'll go that pink.
:42:47. > :42:50.I'll tip that in for five more seconds.
:42:50. > :43:00.I don't want them to get E-coli!
:43:00. > :43:02.
:43:02. > :43:06.Ooh, I think I need to put my lemon leaves in there now.
:43:06. > :43:13.The good news is, the jelly is already setting.
:43:13. > :43:17.I'm just pushing the lemon thyme leaf into the jelly now.
:43:17. > :43:19.You have to wait until the jelly is on its way
:43:19. > :43:28.to put sort of solid matter into it.
:43:28. > :43:30.I've just got to prep that.
:43:30. > :43:34.Next on Danny's agenda is a warm seafood mousse
:43:34. > :43:43.made with scallops, egg yolks, cream and cayenne pepper.
:43:43. > :43:45.Danny's next job is to finely slice- potatoes
:43:45. > :43:49.for 12 individual layered potato galettes.
:43:49. > :43:52.Aghh! Plaster, please! Oh, oh, oh!
:43:52. > :43:57.It's only a slice. I need a plaster.
:43:57. > :44:00.Danny needs to ensure his scallop mousse sausages are fully frozen
:44:00. > :44:04.before he poaches them. Otherwise, they won't keep their shape.
:44:04. > :44:14.I've got to do the last of these and get them into the chiller. Time is my only enemy.
:44:14. > :44:15.
:44:16. > :44:25.Michael is cracking on with the salted caramel that will go inside his chocolate torte.
:44:25. > :44:28.Come on!
:44:28. > :44:33.How do you think these people, their generation, are going to feel- about salted caramel?
:44:33. > :44:37.It's very modern, new age. It's different. It's a little bit out there.
:44:37. > :44:47.But I really hope the distinguished- guests tonight are going to love it.
:44:47. > :44:49.
:44:49. > :44:53.Next, Michael moves on to making the mixture for his torte.
:44:53. > :44:59.A torte is almost like a cake, but not quite. It's much softer.
:44:59. > :45:09.It needs precision and it needs a soft hand.
:45:09. > :45:23.
:45:23. > :45:23.You
:45:23. > :45:23.You can
:45:23. > :45:30.You can see
:45:30. > :45:36.You can see how the dishs turn out in about 20 minutes. Still to come
:45:36. > :45:39.on Saturday Kitchen Live, it is Raymond Blanc. He is making a
:45:39. > :45:44.delicious chocolate dessert. The man is a true genius.
:45:44. > :45:51.And still to come, the omelette challenge.
:45:51. > :45:54.Hamish Brown with us for that. You can see the Saturday Kitchen
:45:54. > :46:02.omelette challenge live a little later on and will Margeret Mountford
:46:02. > :46:05.be facing food heaven or food hell. Food heaven is the coffee sponge or
:46:06. > :46:11.the food hell is chicken liver parfait.
:46:11. > :46:16.Right, next up and cooking Japanese for us it is the brilliant Hamish
:46:16. > :46:22.Brown. Welcome to Saturday Kitchen. Rokka is where you cook in London.
:46:22. > :46:26.What are you going to do for us? Well, we have monkfish cheeks in
:46:26. > :46:31.umeboshi and shiso today. Monkfish and cod cheeks are pretty
:46:31. > :46:35.much the same. You find them a lot in Europe but not so much in the UK?
:46:35. > :46:38.We love them at the restaurant, but We love them at the restaurant, but
:46:39. > :46:44.I lof them at home as well. Right, first to prepare the cheeks we have
:46:44. > :46:49.to take out this sinew. It is simple just to pull it off the
:46:49. > :46:54.outside if you don't, it will go tough in the cooking.
:46:54. > :46:58.What is the reason for the cheeks, why don't we have them in the UK so
:46:58. > :47:02.much? We just tonight like fish heads here in the UK. It is
:47:02. > :47:08.something that we give to the cat, but every part of the fish is worth
:47:08. > :47:14.using. They are muscly, especially the monk cheeks. They have a really
:47:14. > :47:20.firm texture. We just don't get the heads in the UK. In France you buy
:47:20. > :47:28.the whole monkfish. In the UK, the head is regarded as too ugly, but
:47:28. > :47:35.the teeth are also very sharp, but you get that great little piece of
:47:35. > :47:45.fish. I love eating the fish heads. Personally, I adore eating the fish
:47:45. > :47:45.
:47:45. > :47:54.eyes! Could we perhaps have a fish-eye eating challenge? Maybe not
:47:54. > :47:58.on BBC One first thing on a Saturday morning! Now, I have some mint here.
:47:58. > :48:04.That looks like nettles? It does a little bit, but it does not have the
:48:04. > :48:09.flavour of the nettles. It is fragrant. Aromatic. It is used a lot
:48:09. > :48:14.in Japanese cuisine. It is good for helping with the guy guestion when
:48:15. > :48:19.eating the raw fish. So we are chopping this together with the
:48:19. > :48:23.parsley. Put it in the bowl with the umeboshi piece. That is pickled
:48:23. > :48:30.plums. They are sour and salty in flavour.
:48:30. > :48:34.You can buy this from the supermarket? Absolutely. On the
:48:34. > :48:42.internet you can buy all these Japanese products.
:48:42. > :48:45.I love Japanese pickles, amazing? Yes, absolutely.
:48:45. > :48:51.Now there is the Gibbinger and garlic.
:48:51. > :48:55.So we add the ginger and garlic. All of these beautiful flavours. The
:48:55. > :49:01.ginger, the garlic which is strong, but adding the parsley avoids the
:49:01. > :49:05.garlic breath. An Italian trick. Now we add it together with the lime
:49:05. > :49:11.zest and lime juice. What is it about the New Zealanders
:49:12. > :49:16.and that style of food, the Asian influence? Well, New Zealand's
:49:16. > :49:21.culinary history is short. Nothing like the culture of India. We are a
:49:21. > :49:25.young food nation, but we have influences from Japan, Malaysia,
:49:25. > :49:33.Thailand. Indian cuisine is popular also in New Zealand.
:49:33. > :49:37.British? A little but only in Irish pubs to be fair! Most chefs are
:49:37. > :49:41.classically trained in the major hotels but we have a massive
:49:41. > :49:46.influence from all of these countries, so we are very, very
:49:46. > :49:52.lucky. Now in here is the lime zest and the juice. We whisk in the grape
:49:52. > :49:56.seed oil. That is to the umeboshi piece. It is
:49:56. > :50:01.like making a light vinaigrette. There is not a lot of acid because
:50:01. > :50:05.of the sharpness from the plums. So a little lime juice and the
:50:06. > :50:09.sweetness of the plums goes well with the oil.
:50:09. > :50:15.You have removed the membrane from the cheeks. Repeat that.
:50:15. > :50:21.That is important. If you leave on the embrain, when you cook it on the
:50:21. > :50:25.barbecue it shrinks and goes tight. You have a tough nugget of fish
:50:25. > :50:32.instead of a beautiful soft and delicate piece of fish. So we are
:50:32. > :50:39.going to pop a good couple of tablespoons of marinade on the
:50:39. > :50:43.monkfish cheeks. Then we start to grill the vegetables.
:50:43. > :50:49.This is classed as modern cooking but you are classically trained in
:50:49. > :50:54.New Zealand? Yes, three years in the kitchen, making tomato concasse,
:50:54. > :50:59.getting yelled at by the chefs! But with the hotels, there is also a lot
:50:59. > :51:06.of Japanese influence in the food as well. Over here you have curry
:51:06. > :51:12.shops, over there we have sushi shops and Japanese take aways. So we
:51:12. > :51:20.are fortunate in that. Now I am getting the lettuce on.
:51:20. > :51:26.Are you grill grilling avocado? is a great technique. Avocado is
:51:26. > :51:31.oily and fatty. By grilling it adds texture and brings out the oiliness
:51:31. > :51:37.in theed a very cad yoechlt Imagine over char coal that would be
:51:37. > :51:39.even better? Sensational. We have a barbecue in the middle of the
:51:39. > :51:45.restaurant it is the heart of the restaurant.
:51:45. > :51:49.This is a barbecue that never goes out? It does not go out. We are open
:51:49. > :51:55.24 hours as the barbecue is so hot. There is just time enough to clean
:51:55. > :52:00.We are fortunate. Now the edamame beans. These are soy
:52:00. > :52:05.beans. You buy them froze no-one the UK. They have been pre-blanched. Pop
:52:05. > :52:09.them out of the shell and you have these beautiful sweet with a
:52:09. > :52:15.slightly nutty taste to them. are the same you get in the sushi
:52:15. > :52:25.restaurants? Yes. Often now with chilli and cease me
:52:25. > :52:29.
:52:29. > :52:37.seeds is common. We add now the monkfish cheeks. Now very gently
:52:37. > :52:42.placing them on the barbecue. Then... I love way that the Japanese
:52:42. > :52:46.cook. They serve it up warm but almost part raw. We tend to think
:52:47. > :52:51.everything must be cooked but it does not have to be.
:52:51. > :52:55.The heat allows you to bring out the flavour. By adding the warmth you
:52:55. > :53:02.enhance the flavour of the food. It does not have to be cooked to enjoy
:53:02. > :53:08.it. It is textures versus flavours. It must be really fresh, though?
:53:08. > :53:12.remember going to Nobu in New York, they seared it on the outside and
:53:12. > :53:16.raw in the middle ifs that was in Britain, it would have been sent
:53:16. > :53:20.back. We face challenges in the restaurant
:53:20. > :53:27.every day. But you don't want to cook those too
:53:27. > :53:32.long? We are getting a lovely colour on the underside. It does shrink a
:53:32. > :53:38.little bit, if the membrane was still there, it would shrink right
:53:38. > :53:44.up. It would not give a nice flavour.
:53:44. > :53:48.Here the lettuce, as it cooks, it is full of water. As it warms up, the
:53:48. > :53:54.water comes out. It starts to soften nicely.
:53:54. > :53:59.All of the recipes, including this one from Hamish are on the website.
:53:59. > :54:02.Go to: You can buy the piece. The plum piece in the supermarkets. I
:54:02. > :54:07.have seen it. Look out for it.
:54:07. > :54:14.It is really great the plum piece. If you are making maki rolls at
:54:14. > :54:20.home. A little cucumber and the piece on the cucumber, with a sesame
:54:20. > :54:26.seed it is a classic. Now the cheeks, while they are warm,
:54:26. > :54:32.they are rare on the inside. After 30 seconds in the marinade they will
:54:32. > :54:35.continue to cook and absorb the flavour from the dressing.
:54:35. > :54:43.There is the mint. Perfect.
:54:43. > :54:48.Can I taking drt -- can I take the dressing from there? Yep.
:54:48. > :54:53.Now, this is nice and grilled. For plating up, remove the core from the
:54:53. > :54:58.gems. They are quite firm. The idea behind this dish is you plonk it in
:54:58. > :55:03.the middle of the table. Everyone can pandemic it at as they go along
:55:03. > :55:12.with the rest of the barbecued meats. The salads prepared in
:55:13. > :55:21.advance. Served warm. It is like the crudites in France. I
:55:21. > :55:28.have been to France, showing off, I have been there with Brian Turner. A
:55:28. > :55:36.plate of vegetables on the beach, �50! Thank you! The joys of being on
:55:36. > :55:42.the French Riviera. Were they worth it? Well... I bet you Brian Turner
:55:42. > :55:49.did not pay for it! I know where you are coming from.
:55:49. > :55:57.He has had that �50 for a long time! So you put that cooked fish back
:55:57. > :56:02.into the marinade? Exactly. It gives the flavour of the sauce on the top
:56:02. > :56:12.of the fish. As you cook it comes out on the barbecue.
:56:12. > :56:18.
:56:18. > :56:23.It is a different marinade to the raw one. Ar har!-- Ah-Ha! So, what
:56:23. > :56:28.is that again? Monkfish cheeks in umeboshi and shiso.
:56:28. > :56:33.How good does that look? ! It looks fantastic. It will taste fantastic.
:56:33. > :56:40.This all went in rehearsal. It certainly did. Dive into this one.
:56:40. > :56:43.Tell us what you think of that. at that, wow! It is a small portion,
:56:43. > :56:49.at that, wow! It is a small portion, isn't it? ! Look at the colours!
:56:49. > :56:54.Tell us what you think. That cooked avocado as well. It really worked.
:56:54. > :56:57.It is a lovely flavour. We need wine to go with this. We
:56:57. > :57:02.sent our wine expert, Peter Richards, to the sunshine in
:57:02. > :57:12.Bournemouth. What has he chosen to go with Hamish's marvellous
:57:12. > :57:21.
:57:21. > :57:27.fresh. It is brillianty summery and invigorating. We need the equivalent
:57:27. > :57:31.in a bottle. The ingredients cry out for a white wine. A good option is a
:57:31. > :57:40.dry Reisling, but there is only one great variety that engages with all
:57:40. > :57:46.of the flavours, that is Sauvignon Blanc. Chile makes this lovely LFE,
:57:46. > :57:53.but for sheer exuberance and great value, I have found a great value
:57:53. > :57:55.wine, it is The Wine Selection Sauvignon Blanc 2012 from New
:57:55. > :58:00.Zealand. Sauvignon Blanc is described as a simple
:58:00. > :58:05.quarter-finaling wine. One that is not serious enough to go with food,
:58:05. > :58:11.but with fusion and Pacific rim dishes it comes into its own. First
:58:11. > :58:17.and foremost we need freshness. That leaps out of the glass to tie in
:58:17. > :58:23.with the vibrant green flavours, the lime, the asparagus and the mint,
:58:23. > :58:28.but this is also succulent. We need this to go with the monkfish, and
:58:28. > :58:32.the striking flavours of the umeboshi and the edamame beans.
:58:32. > :58:39.Finally a herbal character that works so well with the lettuce and
:58:39. > :58:43.beans. So, Hamish, a vibrant and characterful wine to go withior
:58:43. > :58:49.beautiful and original dish. Enjoy. I will not mention the food it is
:58:49. > :58:53.going from both ends. What do you think of the wine? I can't complain
:58:53. > :58:59.about a Sauvignon Blanc, being a Kiwi it is brilliant.
:58:59. > :59:04.It works so well with it. Perfect. Right, let's get back to Bletchley
:59:04. > :59:08.Park where the three Celebrity MasterChefs are applying the final
:59:08. > :59:18.touches to their dishes, but will the code breakers like them? Let's
:59:18. > :59:49.
:59:50. > :59:54.I'm full of high expectations. that we had at Bletchley Park
:59:54. > :59:59.Gwendoline Page was 18 when she was recruited
:59:59. > :00:02.Gwendoline Page was 18 when she was recruited
:00:02. > :00:04.by the Women's Royal Naval service.
:00:05. > :00:06.She was posted to Bletchley as U-boat Intelligence Section.
:00:06. > :00:08.Being a Wren, we had our own canteen.
:00:08. > :00:11.And we had naval food and it was very much the same all over the world.
:00:11. > :00:21.I'm hoping on a very interesting meal.
:00:21. > :00:22.
:00:22. > :00:24.Ladies and gentlemen, first course - Emma. 15 minutes.
:00:24. > :00:31.SHE GASPS
:00:31. > :00:34.Oh, please God, please God, come out!
:00:34. > :00:38.Love that! Love that!
:00:38. > :00:42.That's really nice, Emma. Thank you, George - Gregg, sorry!
:00:42. > :00:46.I had something on my mind.
:00:46. > :00:50.Come on! Mousse, mousse, mousse, mousse!
:00:50. > :01:00.Right. Come on!
:01:00. > :01:03.Well done. Just put one cracker on!- One! That's it. Nice.
:01:04. > :01:09.Really? Yeah, lovely.No, no, no.
:01:09. > :01:10.That's it. Well done, well done.
:01:10. > :01:16.Service, please!
:01:16. > :01:19.Very good!
:01:19. > :01:20.For the starter,
:01:20. > :01:23.Emma has made a chicken liver mousse
:01:23. > :01:26.with poppy and sesame seed flatbread crackers,
:01:26. > :01:30.an apple and watercress salad, celeriac remoulade
:01:30. > :01:35.and a champagne and lemon thyme jelly.
:01:35. > :01:40.I don't quite know what to do with they pyramid, but I'm using it as a shovel!
:01:40. > :01:44.My dear, do what I'm doing. Just pile it on top. You're making a terrible mess!
:01:44. > :01:46.But nobody's watching! Just tuck in!
:01:46. > :01:52.LAUGHTER
:01:52. > :01:55.Definitely an improvement on the naval food we used to get. It was very interesting.
:01:55. > :02:04.But not quite filling enough for me!
:02:04. > :02:07.Danny, with about 20 minutes to go,- has got to cook every piece of halibut
:02:07. > :02:09.and the langoustine and then plate up.
:02:09. > :02:12.Phw...
:02:12. > :02:20.That is tough. Tell you what, in 20- minutes, ooh, right to the wire. He's under pressure.
:02:20. > :02:22.How are you getting on, Danny? I'm getting there.
:02:22. > :02:26.You're poaching your halibut. Sauce is done, your glaze.
:02:26. > :02:28.Yep. Just get the broccoli on and get plated up after that.
:02:28. > :02:30.After all that work, don't ruin that fish.
:02:31. > :02:33.Mind your back, please.
:02:33. > :02:36.Eight minutes, Danny, and it should- be leaving the room. I'm a touch late, then.
:02:37. > :02:41.How long? About five minutes.
:02:41. > :02:51.Don't forget your langoustines which are still raw on a plate. Yep.
:02:51. > :02:53.
:02:53. > :02:56.No, that's too... They're too soft.- (Get yourself together!)
:02:56. > :02:58.What about the mousse? It's not servable.
:02:58. > :03:02.It's not what I had in mind. There's enough on that plate. It doesn't matter.
:03:02. > :03:05.We're running a bit behind. When I was in the navy,
:03:05. > :03:15.we were told that navy time was five minutes before time, not five minutes after.
:03:15. > :03:18.
:03:18. > :03:20.So a couple of these can go, Danny,- can't they?
:03:20. > :03:26.First six can go.
:03:27. > :03:30.Well done.
:03:30. > :03:34.For the main course, Danny has cooked poached halibut
:03:34. > :03:36.topped with a herb crust and langoustine,
:03:36. > :03:46.served with potato galette, broccoli and a langoustine glaze.
:03:46. > :03:46.
:03:47. > :03:50.The sauce is marvellous. The halibut dipped into it is wonderful.
:03:51. > :03:57.I could do without the broccoli, but then I always can do without broccoli!
:03:57. > :04:00.The fish is superb. Very well cooked. Not overcooked.
:04:00. > :04:08.Very good. Delicious.
:04:09. > :04:18.You've got ten minutes, Michael.
:04:19. > :04:21.
:04:21. > :04:26.I like this, Michael. I really, really do.
:04:26. > :04:31.I told you you were a pastry chef, Michael, didn't I?
:04:31. > :04:34.Come on, mate. Quick, quick, quick.- Let's go.
:04:34. > :04:38.You're a star, Michael. It's a cracking looking dessert!
:04:38. > :04:42.OK. Ice cream. You sure it's all right?
:04:42. > :04:47.He's just pulled the handle off it!
:04:47. > :04:55.Three minutes left. Right. OK.
:04:55. > :05:02.You've got to be quick, or the ice cream will melt.
:05:02. > :05:07.Not quite set enough, no?
:05:07. > :05:09.Last one. Well done.
:05:09. > :05:17.Let's go, mate, please.
:05:17. > :05:20.It looks very tempting!
:05:20. > :05:23.For dessert, Michael has made a chocolate torte
:05:23. > :05:25.filled with salted caramel and chocolate mousse
:05:25. > :05:34.served with vanilla ice cream.
:05:34. > :05:36.My goodness me, it's absolutely wonderful!
:05:36. > :05:43.I shall have to go home and do some- rather better cooking in future, I think!
:05:44. > :05:49.My sweet tooth has been having a field day!
:05:49. > :05:59.I think it's a wonderful way of ending a meal. Terrific.
:05:59. > :06:03.
:06:03. > :06:08.Could I thank you for a really absolutely delightful evening?
:06:08. > :06:09.We've all enjoyed it.
:06:09. > :06:12.The food was delicious.
:06:12. > :06:16.We never ate anything like this during the war.
:06:16. > :06:20.A wonderful occasion.
:06:20. > :06:23.When we found out who we were cooking for, I can speak for all of us,
:06:23. > :06:26.we were over the moon.
:06:26. > :06:36.It's been a real joy to be here. Thank you very much for having us.
:06:36. > :06:49.
:06:49. > :06:49.There
:06:49. > :06:49.There will
:06:49. > :06:53.There will be
:06:53. > :07:01.There will be more from Celebrity MasterChef next week. Right it is
:07:01. > :07:07.time to answer some of your foodie questions. First up we have Francis
:07:07. > :07:10.from Belfast. What is your question for us?
:07:10. > :07:16.fish chowder, but I always struggling to get the fish sauce
:07:16. > :07:20.right. I was hoping you could give me a good sauce for a fish chowder.
:07:20. > :07:26.The most important thing is to have bacon in it.
:07:26. > :07:31.That is the main flavour. Then you have onions, butter, lots of salt. I
:07:31. > :07:38.always go for both fish and shellfish. So I will do mussel and
:07:38. > :07:44.cod chowder or clams, and John Dorie chowder. Make sure you have cream as
:07:44. > :07:50.well as the milk in there. Take it down well. Don't forget ship's
:07:50. > :07:55.biscuits or cheese biscuits, sprinkled over the top with parsley.
:07:55. > :08:01.There you go. What dish would you like to see, food heaven or food
:08:01. > :08:08.hell? Well, I don't really like coffee cake but I do like Margaret.
:08:08. > :08:18.So food heaven. And there we go. Now Mike from
:08:18. > :08:24.
:08:24. > :08:28.Plymouth, what is your question? have some corral. Put it in a coffee
:08:28. > :08:31.grinder, the coffee grinder will not work after but it is great springle
:08:31. > :08:36.#d on pasta. There you go.
:08:36. > :08:41.Steve, what is your question, please? I am having a barbecue. I
:08:41. > :08:48.would like to do a gurm abeef burger, the best on the planet.
:08:48. > :08:54.A beef burger, the best on the planet? If you have beetroot, it has
:08:54. > :09:04.to have beetroot, a fried egg and if you are keen a bit of pineapple!
:09:04. > :09:09.What? No, lettuce, onion, chutney, a bit of mayo and dill pickles and the
:09:10. > :09:13.beef burger, just beef, nothing else. A tiny bit of salt.
:09:13. > :09:19.There you go. What dish would you like to see, food heaven or food
:09:19. > :09:25.hell? I am sorry to say but food hell.
:09:25. > :09:31.Barbara, what is your question for us? I have a whole sea bream.
:09:31. > :09:38.it. Get a hot oven, about 200 degrees and make some veg in a base
:09:38. > :09:44.of a roasting tray. Onions, garlic, red peppers, tomatoes, an chooefis.
:09:44. > :09:49.Put them in the oven for half an hour until well-cooked then add the
:09:49. > :09:53.sea bream on top. Brush with olive oil, back in the oven for 30
:09:53. > :09:58.minutes, dead easy. There you go. What dish would you
:09:58. > :10:03.like to see, food heaven or food hell? Unfortunately, it is going to
:10:03. > :10:09.be food hell. Two a piece. Caroline, what is your
:10:09. > :10:15.question for us? On holiday we had a lovely dorada with a warm butter
:10:15. > :10:23.sauce. Can you help me. Put in shallots, reduce it down with white
:10:23. > :10:28.wine, a touch of cream and whisk in nobs of butter. Grate in the fresh
:10:28. > :10:32.lime zest it is done. What dish at the end of the show, food heaven or
:10:32. > :10:38.food hell? I do like the look of the chicken liver parfait.
:10:38. > :10:42.There we go. Now, it is time for us to get down to business with the
:10:42. > :10:52.three-egg omelette challenge. Are you ready? Let's put the clocks on
:10:52. > :11:05.
:11:05. > :11:09.you, who would you like to beat? Everybody! I don't like my chancy,
:11:09. > :11:17.funny enough. I think Rick just wants to get on
:11:17. > :11:24.the board? I do actually. I put four in the pan so you don't criticise me
:11:24. > :11:31.for leaving half of of the egg out! That is looking good.
:11:31. > :11:40.I don't think you thought it would be that good? No, I was not to be
:11:40. > :11:47.honest! Sh Right, Hamish, you wanted to beat everybody on the board?
:11:47. > :11:54.didn't happen? ! Definitely not. You got 32. 96. That puts you about
:11:54. > :11:59.there. Rick Stein? I just want to get on the board! You are safe. You
:11:59. > :12:07.are safe. 31. 84. That puts you there.