:00:18. > :00:26.Y Good morning! James is off driving cars this week. My name is Tom
:00:27. > :00:34.Kerridge and I'm in the driving seat. This is Saturday Kitchen Live!
:00:35. > :00:39.With us in the studio are two chefs who share
:00:40. > :00:44.First the man in charge of Jamie Oliver?s ground-breaking
:00:45. > :00:51.Next to him is the king of British seafood himself.
:00:52. > :00:53.He?s already earned his place amongst the gastronomic gods.
:00:54. > :01:11.Good morning to the two of you. Are you OK? Very well. Very well.
:01:12. > :01:17.Sorry, James is not here. You have to put up with me. Jon, what are you
:01:18. > :01:26.cooking? Today we are doing heritage carrots, goats curd, oats and
:01:27. > :01:29.hazelnuts. Sounds very nice. And some lovely leaves on the top?
:01:30. > :01:32.Yes. Very trendy.
:01:33. > :01:38.What about you, Rick, what are you doing? Well, a conservation pollock.
:01:39. > :01:43.Spicy pollock wraps. It sounds delicious. Is there
:01:44. > :01:46.couscous floating about in there? There is. The secret ingredient.
:01:47. > :01:51.We let it out of the bag. So two top dishes to
:01:52. > :01:53.look forward to. And there?s the usual line-up
:01:54. > :01:56.of foodie films from the BBC?s There?s portions of the
:01:57. > :01:58.Great British Menu, The Two Greedy Italians and it
:01:59. > :02:01.wouldn?t be Saturday Kitchen without our regular vintage helping from
:02:02. > :02:05.that man over there, Rick Stein. Now, our special guest today was the
:02:06. > :02:08.lead singer of the brilliant 90s rock band, Catatonia. More recently
:02:09. > :02:11.she?s gone on to become an award winning broadcaster and author with
:02:12. > :02:15.a passion for food and poetry! There?s not much she can?t do in
:02:16. > :02:17.fact! Please welcome to Saturday Kitchen,
:02:18. > :02:28.Cerys Matthews. APPLAUSE.
:02:29. > :02:34.Hello, Cerys, how are you? I'm excited to be on the show. I love
:02:35. > :02:39.food. To be with the gentleman himself, Rick Stein.
:02:40. > :02:48.I know, he is a God. Reich Rick Stein, a culinary God.
:02:49. > :02:56.No pressure! There is worse to come, I am sure! So, you are here to face
:02:57. > :03:04.food heaven and food hell. At the end of the programme, you are facing
:03:05. > :03:09.one or the other. It is up to the guests and the chefs on the show.
:03:10. > :03:13.What is your idea of food heaven? Heaven is wild food. Locally
:03:14. > :03:18.sourced. Anything that is not cooking for too long. I don't like
:03:19. > :03:24.cheesy foods. So, for heaven, rabbit? Yes.
:03:25. > :03:30.I have a vegetarian husband and a vegetarian daughter. So I don't eat
:03:31. > :03:33.much meat. So I go hell for leather for the game.
:03:34. > :03:48.OK. Sohraabity. What about the food hell? Well, as I mentioned,
:03:49. > :03:54.produced, reductions, gloop! So, food hell could be a bit cheesy. So
:03:55. > :04:01.it is either rabbit or a rich cheesy sauce. For food heaven, I have a nod
:04:02. > :04:09.to Cerys' time spent in Spain it is a rabbit stew. The rabbit legs are
:04:10. > :04:16.cooked slowly with chorizo, garlic, chilli, and butter beans. With fried
:04:17. > :04:25.courgettes and grated Manchego cheese on the top! Cheese? ! Don't
:04:26. > :04:34.worry. Or there could be our food hell. A rich cheese sauce. Made from
:04:35. > :04:40.Stinking Bishop, poured over a whole head of broccoli, I know you don't
:04:41. > :04:44.like that, served with sauteed potatoes.
:04:45. > :04:49.That sounds horrible. Stinking Bishop on broccoli? ! I love that
:04:50. > :04:54.You will have to wait until the end of the show to find out which one
:04:55. > :04:58.she gets. If you would like the chance to ask a question to our
:04:59. > :05:02.chefs, then please call: FORCEDYELLOW yes.
:05:03. > :05:07.A few of you can put a question to us live later on. If I do get to
:05:08. > :05:12.speak to you, I will be asking you if you want Cerys to face either
:05:13. > :05:17.food heaven or food hell. Right, let's get cooking.
:05:18. > :05:22.Joining me on the stoves is Jon Rotherham. Jon, what are you cooking
:05:23. > :05:28.for us? What I am doing, we have lovely heritage carrots here. We are
:05:29. > :05:38.making a savoury granola as well. If I can get you going on that.
:05:39. > :05:45.So, heritage carrots, what does that mean, Mr Stein? I have not a clue.
:05:46. > :05:52.It costs more. I think so.
:05:53. > :05:55.It means old and forgotten variety? Also it has been in the country for
:05:56. > :06:09.over 1 United Nations years. That is lovely. It fits in there. Can I ask
:06:10. > :06:20.Jon a question. Yes. Were the original carrots purple?
:06:21. > :06:30.Well, I think they were. But then we got orange carrots, and they were
:06:31. > :06:35.made so after William of orange. Now I am sifting this a little bit.
:06:36. > :06:42.Sifting the oats. So these are normal porridge oats?
:06:43. > :06:48.Yes. That is the best way to describe them. We are using some
:06:49. > :06:51.grape oil. I am chopping hazelnuts for the top?
:06:52. > :06:55.Yep. So, we have the heritage carrots. I
:06:56. > :07:01.want the different textures and flavours. I want a pickle element
:07:02. > :07:07.and a roasted flavour. I wash the carrots. They are lovely like this.
:07:08. > :07:12.You don't peel them? No. I peel the big ones but these ones,
:07:13. > :07:16.there is nothing left if you peel them. Ten years ago, if you said
:07:17. > :07:21.leave them unpeeled, people would say that is not on.
:07:22. > :07:27.Would you have fired people for not peeling carrots? Probably.
:07:28. > :07:34.I have to tell you, I would fire people today if they didn't peel a
:07:35. > :07:41.carrot. Jon, you are fired! Well now I have carrot juice. The tip is to
:07:42. > :07:47.buy really good carrot juice. If it is too sweet it would become like a
:07:48. > :07:51.pudding. So a really good source of carrot juice. And even better, if
:07:52. > :07:57.you have a juicer, juice it yourself. We are going to intensify
:07:58. > :08:03.the flavour to get it really strong. Also, I said earlier, I would make a
:08:04. > :08:08.pickle. So in there is white wine vinegar, sugar, a touch of water.
:08:09. > :08:13.So what sort of ratios are the vinegar to the water? Equal parts of
:08:14. > :08:18.sugar and vinegar. Half of that with the water. So easy to measure it
:08:19. > :08:25.out. In there is star anise and coriander seeds for the flavour.
:08:26. > :08:30.Are you a fan of pickling? I am. I am keen on Japanese food. The range
:08:31. > :08:35.of pickles and how they do them, it is a whole new element. They are
:08:36. > :08:41.coming into the dishes now as well. It is a great way of getting acidity
:08:42. > :08:48.into the dish. You normally associate it with using
:08:49. > :08:54.lemon juice. But the idea of using vinegars and pickles it more common.
:08:55. > :08:59.I love pickles. So the roast carrots, olive oil,
:09:00. > :09:02.salt and thyme on top. That helps to give it flavour while it is
:09:03. > :09:07.roasting. So they are roasting in the oven. We
:09:08. > :09:11.have the yellow carrots that are being blanched gently.
:09:12. > :09:17.Yes. The reason to blanch them is that I want them crunchy. With the
:09:18. > :09:20.carrots if you serve them raw in pickle, they are too crunchy on the
:09:21. > :09:24.mouth. So a bit of texture to it.
:09:25. > :09:29.. Cook them for no more than a minute.
:09:30. > :09:37.You started off as a chef as a kitchen porter back in Essex, is
:09:38. > :09:43.that right? Yes, back in Essex. Is that where you met Jamie? We went
:09:44. > :09:48.to school together. He is a little older than me.
:09:49. > :09:53.What was he like in school. He is lovely.
:09:54. > :09:58.He has to say that, he is his boss! The years go by but we still are the
:09:59. > :10:03.same when we get together. You are talking like him now. He used to
:10:04. > :10:11.come to my place in Padstow when he was little.
:10:12. > :10:21.Was he keen on cooking then? Yes. Was he like "Rick... "? I did not
:10:22. > :10:25.meet him then. But he would come. The heritage is there, the
:10:26. > :10:31.longevity. History. That is where we are aiming here! I knew that was
:10:32. > :10:35.coming. Whatever! Now we have the pickled carrots.
:10:36. > :10:41.They are infused in the pickle mix with the tarragon and the star
:10:42. > :10:45.anise. So Fifteen, you have a worked with Jamie there. What is the
:10:46. > :10:51.history there? It is all about bringing the youth through, the
:10:52. > :10:56.graduates? That is it. It is very much in bringing in the apprentices.
:10:57. > :11:01.The catering industry is getting bigger. There is a gap of great
:11:02. > :11:05.talent coming in. With the graduates, it is a record this year.
:11:06. > :11:11.We have broken the record for the most number of graduates that we
:11:12. > :11:14.have passed. We are up to 16. 16 graduates from restaurant
:11:15. > :11:19.Fifteen? Exactly. I am very proud of the guys there.
:11:20. > :11:23.Are there stories of chefs going on to fantastic things? Over the
:11:24. > :11:27.generations lots of chefs have opened up successful restaurants.
:11:28. > :11:32.This year we have had a lot of the guys coming in. They have gone into
:11:33. > :11:36.getting the jobs straight away. That is what we trying to achieve for
:11:37. > :11:42.them as well. So here the carrot juice has reduced
:11:43. > :11:55.enough. I'm happy with that. Here, we have cream and -- butter. Now the
:11:56. > :12:08.dish has gone from something light to something that I really like! Did
:12:09. > :12:13.you think it was a bit vegetarian. It was looking healthy for the
:12:14. > :12:16.weekend. We want something rich and funky.
:12:17. > :12:19.This is lovely. It is bang on season now. The carrots sing for
:12:20. > :12:37.themselves. If you would like to put a question
:12:38. > :12:48.to either Jon or Rick, call us now on: On: This is like a rich sauce
:12:49. > :12:53.now. That is going to match with the
:12:54. > :12:56.breakfast cereal granola that is going on here.
:12:57. > :13:01.I think this is lovely. The oats are great for texture. They
:13:02. > :13:06.give it a lovely toasted flavour that we want. So in the bottom of
:13:07. > :13:11.the pan. I will pour the brown butter and carrot juice on there.
:13:12. > :13:15.That does look delicious. It is looking nice. What is great
:13:16. > :13:20.about vegetable dishes, you have to work harder to get the flavour. And
:13:21. > :13:24.that makes for really good dish, I think.
:13:25. > :13:29.So good ingredients, treating them with love and respect. Giving it a
:13:30. > :13:35.twist, roasting with thyme, butter... The carrots are nice and
:13:36. > :13:40.soft. These will have a nice crunch. But what I am trying to do is to
:13:41. > :13:46.leave it to the carrots. Don't hide it or disguise it. Let the carrots
:13:47. > :13:57.sing. Let the carrots sing for themselves.
:13:58. > :14:05.And here is some c rushgs rd. -- curd.
:14:06. > :14:14.This is unrefined cheese. A goat's curd. It is acidic in flavour.
:14:15. > :14:19.Ricotta works well with it. And we have the leaves. These have a
:14:20. > :14:31.purpose. This has a peppereyness that I love from the astercian
:14:32. > :14:38.leaves. Have you tasted them before? My granddad used to grow them. He
:14:39. > :14:42.had a pavement. It is a chef's dream.
:14:43. > :14:48.They are great. I like to use the carrot leaf as well. That has a
:14:49. > :14:57.lovely flavour. The granola goes on top. And we finish with the grated
:14:58. > :15:10.hazelnuts. Can you eat the carrot leaves? Yes. They are like parsley.
:15:11. > :15:12.Wow! Remind that was it is, Jon? Here we have heritage carrots, goats
:15:13. > :15:19.curd, oats and hazelnuts. Lovely.
:15:20. > :15:26.Fantastic, buried trendy dish, very fashionable. Here we go. Have a
:15:27. > :15:27.little try. I think you're vegetarian family would be up for
:15:28. > :15:38.that. Is this a starter? You could serve
:15:39. > :15:45.it as a starter. You could even put some barley in there. Do you like
:15:46. > :15:50.it? Leigh I like the cheese too. We need some wine to go with it. We
:15:51. > :15:53.sent our wine expert Jane Parkinson to Gloucestershire where she went
:15:54. > :15:57.for a walk in the woods so let's hope she didn't get lost in the
:15:58. > :16:06.woods and picked some wine to go with Jon's cracking carrots. Today
:16:07. > :16:10.I'm at the arboretum where there are more than 15,000 trees, so I can't
:16:11. > :16:21.think of any where better to check out the early autumn colours. And if
:16:22. > :16:28.I find my way out I will hit the nearby shops to find the wines for
:16:29. > :16:33.this week's dishes. Jon's recipe takes the appreciation of the humble
:16:34. > :16:36.carrot to a whole new level. And there are many rich flavours
:16:37. > :16:43.involved here, so you choose could something like this peachy flavoured
:16:44. > :16:47.southern French wine, however with the range of flavours and textures
:16:48. > :16:52.going on in this dish I find myself choosing a wine from a country that
:16:53. > :17:02.could write the textbook in making wines that are fruity with texture.
:17:03. > :17:07.I have chosen this Italian Lugana. Lugana is a region in northern Italy
:17:08. > :17:12.close to Lake Garda and its white wines are made from a local group
:17:13. > :17:18.called Trebbiano. The grape is also found elsewhere in Italy and there
:17:19. > :17:22.are more famous names it goes by. It has a lovely floral aroma to it and
:17:23. > :17:26.that will work really well with the tarragon in the pickle and the tie
:17:27. > :17:31.in the slow roasted carrots. But there is a richer tone here as well,
:17:32. > :17:36.bit like tangerines or oranges. It is lovely and mellow and supple on
:17:37. > :17:39.the palate and that is fantastic. Pulling together all of those
:17:40. > :17:46.different textures in the dish. But there is a fruity tang in here and
:17:47. > :17:50.that will happily take on the punch of the pickle and match-up to be
:17:51. > :17:55.sticky, squidgy slow roasted carrots. So, Jon, I think this
:17:56. > :17:58.Lugana elvers on flavour and texture to go with your carrots and goat's
:17:59. > :18:07.curd, and I hope you think the same back in the studio -- delivers.
:18:08. > :18:11.Everyone like that? The curd is so good because it's not as intense as
:18:12. > :18:20.goat's cheese. The curd is good, and happy with the wine? Cheers! It is
:18:21. > :18:25.very early for that! Rick has a super simple fish recipe. Remind us
:18:26. > :18:30.what it is again. Well, it is hot Pollock slices in eight tour to wrap
:18:31. > :18:33.with garlic, ginger and spring onions. But as you have already
:18:34. > :18:39.given away might secret it has some couscous in it as well. Sorry I gave
:18:40. > :18:41.away your secret. Don't forget you can ask Rick or Jon a question if
:18:42. > :18:56.you call this number: standard call charges apply. It is
:18:57. > :19:00.time for some heritage Rick stein. Here you are on a boat off the coast
:19:01. > :19:06.of Cromer hunting for crabs in around 1993. Do you remember? I do
:19:07. > :19:11.and the fishermen were so good at catching crabs. I can't remember
:19:12. > :19:14.what his name was but my god he was good. Let's take a look.
:19:15. > :19:22.I suppose I'm very lucky because not only can I buy and cook great
:19:23. > :19:27.seafood but I get the chance to go out and catch it as well. That makes
:19:28. > :19:30.writing recipes so much more exciting because I have got a memory
:19:31. > :19:41.of seeing everything caught and landed. And it makes me quite
:19:42. > :19:46.passionate about keeping it simple. I had wanted to go to Cromer, famous
:19:47. > :19:51.for its small meat filled crabs for ages, and leaving the town on
:19:52. > :19:58.Richard Davis's boat at dawn in the summer was the start of a completely
:19:59. > :20:05.memorable experience. Here is the old son coming up. Here is a fishery
:20:06. > :20:08.that really works. There are so many old depressing scenarios of
:20:09. > :20:12.overfishing and depleting stocks, but here there is only 14 boats and
:20:13. > :20:19.everyone knows each other and no one takes more than they need. But of
:20:20. > :20:24.course it's helped by the fact that the crabs are unusually prolific and
:20:25. > :20:32.live on a chalky shelf rich in food. I asked Richard what makes them so
:20:33. > :20:35.special. Shallow waters, and it is a good feeding bottom, you can see
:20:36. > :20:39.that with all of the youngsters. I've never seen that many. The
:20:40. > :20:44.younger generation are here eating so it must be good ground for
:20:45. > :20:49.feeding. It is like a submarine. The deeper you go you have to have more
:20:50. > :20:53.water in your body to counteract the weight of the water on top of you.
:20:54. > :20:56.If you are in shallow waters the crabs will be full of meat but in
:20:57. > :21:06.deeper waters they are full of water. Really? I think so. LAUGHTER
:21:07. > :21:12.It sounds plausible. Anything out of the sea I eat. What about things
:21:13. > :21:20.like oysters? Lovely. I don't want them messed about, I like them raw
:21:21. > :21:27.with a nice bit of cooked Sun Fire. Is that what we call some fire? Here
:21:28. > :21:33.we go again. I can't help it! LAUGHTER
:21:34. > :21:38.The sea, as we all know, is a big free for all and that's the main
:21:39. > :21:41.problem with conserving stocks. Here it seems there is a sense of
:21:42. > :21:46.ownership, much more like the coastal waters of Japan, where
:21:47. > :21:51.ownership of the sea by fishing cooperatives is common. Richard
:21:52. > :21:55.describes the fishing off Cromer as a natural form of fish farming. And
:21:56. > :22:06.here is the result of it, lovely plump Cromer crabs, heavy for their
:22:07. > :22:12.size. Now, sometimes smell nice, Bertens smells of beer, cognac
:22:13. > :22:16.smells of cognac! To me, Cromer has the agreeable smell of crabs boiling
:22:17. > :22:22.in sea water which draws you through its narrow lanes to the source.
:22:23. > :22:28.Richard's girls get all of the meat out of the crab by crab, which is
:22:29. > :22:31.the best. McCann can -- mechanical compressed air devices which blast
:22:32. > :22:44.the meat from the shell don't deliver the same suite, firm
:22:45. > :22:48.texture. -- sweet. This is baked crab with cheese but not any old
:22:49. > :22:53.cheese, it is Burke 's world cheese from near Coventry and it is made
:22:54. > :23:00.out of use milk and it is hard and ideal for grating. It's as good as
:23:01. > :23:04.Parmesan really. We have this dish in the restaurant for the first ten
:23:05. > :23:07.years we were open but we gave it up because it was not complicated
:23:08. > :23:12.enough. That was in about the mid-80s, and that was the time when
:23:13. > :23:18.you had fans of thinly sliced duck rest, cooked almost raw, with
:23:19. > :23:22.strawberry vinegar sources and salads with slices of raspberries
:23:23. > :23:28.all over them. Can you remember those days? Sadly, wheat succumbed
:23:29. > :23:38.to that ourselves. Now, I just realise what a great dish it was.
:23:39. > :23:42.All it basically is is clap -- crab and cheese. There is more to it,
:23:43. > :23:46.take a bowl and add some butter and then add some lemon juice, about
:23:47. > :23:51.half a lemon. And then about half a teaspoon of English mustard and some
:23:52. > :23:56.cayenne pepper to give it a bit of sharpness, and some nutmeg, about
:23:57. > :24:02.three or four grass of nutmeg. To give it a potted shrimp sort of
:24:03. > :24:05.flavour. The point of mixing the flavouring readings before putting
:24:06. > :24:09.it in the crab is I don't want to break up the crab much. If you think
:24:10. > :24:16.about those girls in Cromer, and these are Cromer crabs, I want to do
:24:17. > :24:22.justice to what they were doing. I timed one of them doing a crab, it
:24:23. > :24:26.took two and a half minutes to do a whole crab. If you can do a crab in
:24:27. > :24:30.half an hour I'd be surprised. I couldn't do it much quicker. Two and
:24:31. > :24:35.a half minutes. To watch them work and the way the crab comes out in
:24:36. > :24:40.big lumps that his real skill. To them it is just a job but watching
:24:41. > :24:44.them work is a total delight. Anyway, there is the crab in the
:24:45. > :24:48.bowl, nice big lumps, you have mixed the flavour ingredients together,
:24:49. > :24:52.and then you use a big spoon in a big bowl to fold the ingredients
:24:53. > :24:58.gently over into the crab at not break it up. Then you just take big
:24:59. > :25:03.spoonfuls of the crab and fill the crab shells. That's what's so great
:25:04. > :25:07.about Cromer crabs, they just make a nice portion for one. Very obliging
:25:08. > :25:12.of those crabs, about two or three big spoonfuls in there, tamp it down
:25:13. > :25:16.a little bit, and then finish with some breadcrumbs and rated books
:25:17. > :25:21.well cheese, which is sharp but not too sharp, a bit like Parmesan but
:25:22. > :25:27.so interesting. And then into the oven for about ten minutes and then
:25:28. > :25:29.out. And then you eat it with a couple of squeezes of lemon juice
:25:30. > :25:49.and a glass of English cider. Rick, you have not changed one bit!
:25:50. > :25:55.I have a bit less hair now. There's nothing wrong with having less hair
:25:56. > :25:59.it be all the sea air! I don't get out to sea as much as Rick but I
:26:00. > :26:03.have some great bridges on my doorstep in Buckinghamshire. There
:26:04. > :26:09.has been a bumper year due to all the wet weather for blackberries
:26:10. > :26:14.this year. I'm sure you have been out collecting them while walking
:26:15. > :26:17.the dogs so I thought I would make you a BlackBerry fool, a delicious
:26:18. > :26:24.desert. First things first, butter and sugar will go into eight pan.
:26:25. > :26:27.Are you a fan of blackberries? Totally, it is part of the foraging
:26:28. > :26:31.thing, eating what is around you. In the Festival I'm running we have
:26:32. > :26:36.pick your own blackberries as part of the festival. Pick your own
:26:37. > :26:41.blackberries festival? I like the sound of it. It's unusual, it's
:26:42. > :26:47.called the good life experience. Is that based on the Felicity Kendal
:26:48. > :26:51.kind of thing? Pretty much, getting off gadgets and getting away for the
:26:52. > :26:57.good life, and lots of chefs are coming. Cook yourself thin, she is
:26:58. > :27:03.going to be there, so you can ask her how to do that. Cook yourself
:27:04. > :27:10.thin. Is that what you are doing? Slowly! Slowly! Where is the
:27:11. > :27:13.Festival? It is on the border between Flintshire and Cheshire,
:27:14. > :27:19.about 25 minutes from Liverpool in the car. Somewhere near Northway
:27:20. > :27:24.is. The former prime Mr Gladstone, we are taking over his estate
:27:25. > :27:29.there, so it is beautiful. What sort of things have you got going on? I
:27:30. > :27:36.don't know if this is true, but I've read that you can learn to skin a
:27:37. > :27:42.rabbit, cook on a campfire and throw an axe. What an amazing weekend that
:27:43. > :27:47.sounds like! How are your axe throwing skills, Carys? It's the
:27:48. > :27:51.kind of festival where you learn new skills. I've never thrown an axe
:27:52. > :27:59.before. It's going to be a fun Festival! It is a company from New
:28:00. > :28:03.York that are coming. They are beautiful axis, bright colours, but
:28:04. > :28:09.I don't know, it is learning a new skill kind of thing. Why did you
:28:10. > :28:17.want to throw an axe? I want to sometimes! Busy kitchen! LAUGHTER
:28:18. > :28:22.The dangerous thing is, though, we have chickens running around and
:28:23. > :28:28.alpacas and donkeys, so I hope the throwing is kept away from that.
:28:29. > :28:36.When is the Festival? It is next Saturday, 20 of September. The 20th
:28:37. > :28:41.September. It is a day away from the daily trudge and humdrum, a dollop
:28:42. > :28:46.of the good life. Is there music, will you be performing? There is
:28:47. > :28:50.tonnes of great music. Basically what happens is I went into this
:28:51. > :28:55.shop and they had a kitchen manifesto poster on the wall, add
:28:56. > :28:59.more garlic, eat small greens, open another bottle and turn your phone
:29:00. > :29:07.'s off. I got talking to the owners, and that was it. That is
:29:08. > :29:12.better than keep calm and carry on! We should have them in everybody's
:29:13. > :29:16.houses. That sounds like a wonderful mantra for life. We got talking
:29:17. > :29:20.about the fact it would be great to have a festival where you got away
:29:21. > :29:24.from everything. And you are heavily involved in the music. And you are
:29:25. > :29:29.still involved in music now, presenting a show on radio six. I
:29:30. > :29:32.have a show on Monday morning -- Sunday morning when the archers
:29:33. > :29:37.Omnibus is on. I'm on the other side. I have visit from early jazz
:29:38. > :29:41.to Jimi Hendrix, two Cuban music. I love music from across all genres
:29:42. > :29:46.and music and that's pretty much what the Festival is. Completely
:29:47. > :29:55.eclectic. There is a band called Patrick. -- paprika. It is right up
:29:56. > :30:02.my street but I will listen to it because I like radio six. The London
:30:03. > :30:08.bowl Gehry and choir will be there. They will be doing their things --
:30:09. > :30:12.Bulgarian choir. And we have a harp player and a good old tiny band that
:30:13. > :30:20.played banjo and real old-time stuff. It is all try it yourself,
:30:21. > :30:30.singalong, Dan so long and make a noise. And throw an axe! -- dance
:30:31. > :30:34.along. Would you be able to go without the VIP area, Rick? I knew
:30:35. > :30:46.this was going to deteriorate! I must say about the blackberries.
:30:47. > :30:53.Wild blackberries are so much better than farmed. Tame blackberries. Yes.
:30:54. > :30:56.There have been loads. We were in Pembrokeshire. They were all over
:30:57. > :31:03.the hedges. These are tame. That is why I am
:31:04. > :31:13.putting a little zest of lemon. When you say these are wild, no, they are
:31:14. > :31:20.absolutely furious! It's early! Nice one, Rick! OK. So the blackberries.
:31:21. > :31:25.Literally stewed with sugar, butter And I will whizz them up. So they go
:31:26. > :31:32.to a puree. This puree, I will mix with a custard. This is a simple
:31:33. > :31:39.custard. Cream, milk, eggs, sugar. I will cook it out. If you are very
:31:40. > :31:43.technical, you have to get it to 82 degrees, or just a bit thick. That
:31:44. > :31:48.is fine. So, just a bit thick custard and a
:31:49. > :31:52.fool. I'm not sure where this is one is going.
:31:53. > :31:56.I am saying nothing. Leave it to the master over here.
:31:57. > :32:04.Absolutely. So cook it out in it has thickened. The puree... That whizzes
:32:05. > :32:09.through. It is a sophisticated machine there?
:32:10. > :32:14.It is great. I have seen a few people that buy them for domestic
:32:15. > :32:18.use. It seems expensive to me? But they are very good. It is like
:32:19. > :32:22.everything that you buy. If you buy something good it is more than
:32:23. > :32:34.likely going to work well. Like going to a restaurant, Rick! If you
:32:35. > :32:39.buy a great piece of turbot, it will be delicious. I remember filming in
:32:40. > :32:44.Germany. I am doing a turbot dish in the Baltic. Saving look at that,
:32:45. > :32:54.that it would be suitable for my restaurant. He said "at ?25! " So,
:32:55. > :32:59.that is the custard. It is in the fridge. It has thickened up. We are
:33:00. > :33:04.doing equal parts of puree and custard.
:33:05. > :33:09.We are whisking it together to make it a fool. You could do it with
:33:10. > :33:13.cream. But the custard gives it an extra richness.
:33:14. > :33:18.I am going to mix it together and put it into another gadget.
:33:19. > :33:26.Here we go. I have not seen this since the '80s.
:33:27. > :33:31.That looks extremely expensive! They are not, about ?30 on the internet.
:33:32. > :33:38.The best thing, when you buy things for the kitchen, you use them once,
:33:39. > :33:45.then stick them under the cupboard, well this one doesn't take up that
:33:46. > :33:50.much room! That is funny. It doesn't take up much room, so you
:33:51. > :34:01.have nothing to worry about. And it is very good fun.
:34:02. > :34:12.Can I try it? You need a special licence! It looks fun.
:34:13. > :34:18.It is fun. And I am pleased you are using light, bright colours! Give it
:34:19. > :34:27.a good shake. Get lots in. We are going to mix a few more blackberries
:34:28. > :34:31.with the puree. Let me grab a spoon. But I will leave you with that one,
:34:32. > :34:38.or you will have nothing to taste with! I will bind it together and
:34:39. > :34:44.put it in the bottom of the retro dish, I was going to say but as the
:34:45. > :34:50.word of the day is heritage, seaside, custard glass! I like the
:34:51. > :34:55.word "heritage." Now this biscuit is crumbled. It is made with mace. A
:34:56. > :35:03.beautiful English spice like ginger. I love mace. Are you a big fan of
:35:04. > :35:09.mace? I was watching the potted crab VT. I am surprised that they did not
:35:10. > :35:13.put mace in it. Now a little squirt of this and keep
:35:14. > :35:20.our fingers crossed it comes out now.
:35:21. > :35:25.I lived in America, they don't serve you proper cheese, it is blocks of
:35:26. > :35:32.cheese, fat. Listen. Go gently.
:35:33. > :35:44.What do I do? Oops, slower. You nearly used all of it in one
:35:45. > :35:51.dessert! It sounds great. It sounds like I'm making a coffee!
:35:52. > :35:57.I'm trying to get a job in Fifteen! There we go. And on the top of that,
:35:58. > :36:01.I am going to put a little pinch of mace.
:36:02. > :36:09.It doesn't looks a good as you hoped, does it? It looks better are
:36:10. > :36:17.more artistic! It looks home-made! Dig in and have a taste. Let me know
:36:18. > :36:22.what you think? Yeah, that is very nice.
:36:23. > :36:26.Brilliant! We'll go with that. So what am I cooking for Cerys at the
:36:27. > :36:33.end of the show? Probably hell! It could be a food heaven, rabbit and
:36:34. > :36:39.Spanish inspired stew. The legs cooked with chorizo, garlic, chilli
:36:40. > :36:45.butter, beans and carrot. Finished with cheese, an extra helping now!
:36:46. > :36:51.Or, Cerys could be facing food hell. A rich cheese sauce. Made with
:36:52. > :36:57.Stinking Bishop, cheddar and gruyer, poured over a head of broccoli,
:36:58. > :37:02.served with garlic and thyme, served with a bacon chop and a few extra
:37:03. > :37:08.potatoes. You will have to wait until the end of the show to fine
:37:09. > :37:12.out the final result. Right, time now to delve into the fiercely
:37:13. > :37:18.competitive world of the Great British Menu. This year's banquet in
:37:19. > :37:27.honour of the 70 anniversary of the D-Day landings. Chefs, Raymond
:37:28. > :37:38.McCardle and Chris McGowan are battling it for the final.
:37:39. > :37:42.Good luck, boys! Both chefs must focus on a strong start to the menu.
:37:43. > :37:50.The first time I have met the judges. It makes you feel you have
:37:51. > :37:55.to step up a level. It makes you think about this. I would love there
:37:56. > :37:59.to get there to be a representative for Northern Ireland.
:38:00. > :38:04.I agree. Raymond is making a pigeon post.
:38:05. > :38:09.Served up with a message in a pigeon's claw. The self-s dishes to
:38:10. > :38:21.be judged by a banquet guest of honour. The granddaughter of Winston
:38:22. > :38:26.Churchill, Cecelia Sands. Welcome.
:38:27. > :38:31.Lovely to me you. Hello. What do you have there? This is a
:38:32. > :38:35.photo of me with my grandfather. A year before D-Day. It is my
:38:36. > :38:41.chestening. It is nice that he came as he must have had a lot to do.
:38:42. > :38:46.Goodness. In 43, a wonderful picture of him. Was he keen on his food?
:38:47. > :38:54.Very keen on his food, absolutely, yes.
:38:55. > :38:58.Raymond kicks off his Normandy-inspired starter with
:38:59. > :39:02.figure flapjack and beetroot jelly. Followed by risotto and roast pigeon
:39:03. > :39:06.breast. The plate is finished off with a blackberry sauce and confit
:39:07. > :39:15.pigeon leg with a message carried in its claw.
:39:16. > :39:31.OK, ladies. Away you go. That's good pigeon.
:39:32. > :39:36.It has a little message. How sweet. The great advantage of pigeon post
:39:37. > :39:44.is that you could eat the mess anger, that is what I will do.
:39:45. > :39:51.It is saying that this is sent from sea to shore via heavy battle fire.
:39:52. > :39:55.I do think that this is absolutely delicious. It looks like the items
:39:56. > :40:01.have been thought out. So do you think that this meets with your
:40:02. > :40:05.grandfather's approval? I think so. He was a great animal lover, though,
:40:06. > :40:12.that may have put him off on the plate. I think he needs a medal for
:40:13. > :40:19.bravery, if nothing else. Up next is Chris and his renamed
:40:20. > :40:30.starter, Fly for Victory. He starts his plate with smoked red, golden
:40:31. > :40:35.and baby beet roots. Next are sandwiches filled with duck butter.
:40:36. > :40:44.Finally his breast and leg of wild duck, topped off with a beetroot
:40:45. > :40:51.sauce. These are ration books to be given
:40:52. > :40:56.to the judges with their starters. I have always wanted to eat from a
:40:57. > :41:03.bird bath! I think it is absolutely delicious.
:41:04. > :41:12.I really like the beetroot. And that yellow beetroot is very good. I just
:41:13. > :41:16.don't like the taste of the duck. I don't like the duck. I don't like
:41:17. > :41:18.the balance of flavours. I think he has cobbled it together to change
:41:19. > :41:22.something. I don't think he has thought about
:41:23. > :41:25.the brief at all. This is just tacked on it is interesting, the
:41:26. > :41:30.ration book. But I have to say there is not
:41:31. > :41:39.evidence of rationing in my grandparents house. He was sent so
:41:40. > :41:43.many presents of food! Raymond's Memories of Normandy fish course was
:41:44. > :41:55.inspired by his trip to the D-Day beaches. It features a strong French
:41:56. > :42:01.cheese sauce. There is Normandy cider, topped with tapioca dressing
:42:02. > :42:12.and cavia are. Finished with a French cheese sauce.
:42:13. > :42:20.It is very pretty it is certainly memories of Normandy. I spotted a
:42:21. > :42:25.great dollop of caviar. I was not aware can was produced in Normandy
:42:26. > :42:28.in large quantities. No but we will forgive him.
:42:29. > :42:36.It is delicious fish. I love John Dory. This is really good.
:42:37. > :42:42.Delicious. I think that the dish was delicious up to the point of the
:42:43. > :42:46.taste of the camembert. I agree with you. I think that the problems of
:42:47. > :42:56.the Memories of Normandy have gone too far.
:42:57. > :43:05.Did we need the sauce at all? No. Do you have memories of fish My
:43:06. > :43:11.grandfather loved fried fish with tartare sauce. He did not like
:43:12. > :43:17.things dolled up. It would have been an improvement over the cheese
:43:18. > :43:23.sauce. And now We Are Captains Of Our
:43:24. > :43:29.Soles. Chris plates up spinach and sea vegetable puree. And adds his
:43:30. > :43:34.butter-poached Dover sole and long-necked clams. Next are the
:43:35. > :43:39.bechamel sauce and clam meat. Garnished with pore sea vegetables.
:43:40. > :43:41.It is slightly big? But it is a fish course. It is meant to be a little
:43:42. > :44:00.more generous. That is beautiful. It is so pretty
:44:01. > :44:06.and fresh and clean it is just the sort of food that I like to have.
:44:07. > :44:10.There are wonderful briney spell smells coming off that. It smells
:44:11. > :44:13.like the sea. It smells exactly like the sea.
:44:14. > :44:19.Wonderful. The sauce is fresh, perfect. Not so creamy. What I like
:44:20. > :44:23.is that the dish, the quality of the cooking is outstanding. It is a
:44:24. > :44:29.substantial dish. I like that. Chris has come storming back.
:44:30. > :44:35.In 1941 my grandfather made a speech, when he said we are the
:44:36. > :44:39.Masters of our fate, the captains of our souls. So he has a sense of
:44:40. > :44:47.history too. That is very nice indeed. I can see him eating this.
:44:48. > :44:52.OK, you can see if Chris has done enough to get through to the final
:44:53. > :44:57.in 20 minutes or so. Still to come this morning on Saturday Kitchen
:44:58. > :45:10.Live, Antonio Carluccio and Gennaro Contaldo are in the Italian region
:45:11. > :45:16.of peed peed. -- Piedmonte.
:45:17. > :45:21.They are making a delicious Italian sauce with tagliolini.
:45:22. > :45:24.James may have the week OEUF but we?ve still got plenty of egg puns.
:45:25. > :45:27.And don?t EGG-spect things to be any easier for Jon and Rick either
:45:28. > :45:30.as they go head to head in today?s omelette challenge.
:45:31. > :45:33.I want EGG-cpetional EGG-samples from both of them and I won?t
:45:34. > :45:51.Great I've used all of your egg jokes. We'll Cerys have a rabbit and
:45:52. > :45:54.chorizo stew with white beans or whole roasted broccoli with cheese
:45:55. > :45:57.sauce? You can see what she ends up with at the end of the show. It's
:45:58. > :46:00.time for things to get a little fishy because cooking next is the
:46:01. > :46:08.king of the ocean himself, the amazing, the incredible, the one and
:46:09. > :46:17.only Rick stein. Oh my gosh. How are you? Very well. What are we doing?
:46:18. > :46:20.We are doing Pollock, it's very conservation friendly. It's one of
:46:21. > :46:24.those fish I always bang on about because people always seem to want
:46:25. > :46:27.to eat cod, haddock or place and there is pressure on the fish stocks
:46:28. > :46:33.of those because everybody wants them. I'm going to roll it into
:46:34. > :46:46.couscous in a second and serve it in a wrap which I would like you to
:46:47. > :46:51.make. Wrap? Tortilla actually. Tortilla is the name but wrap is in
:46:52. > :46:59.trend. Like Jon Rotheram over there. Is he on trend? He has a beard and
:47:00. > :47:07.wavy hair. You are a bit envious. I am very envious. I'm just slicing up
:47:08. > :47:19.the fish and giving it a season. Is Pollock more bony than card? I used
:47:20. > :47:27.to think it was. Now it is not. -- codfish. It's a bit more mild in
:47:28. > :47:33.paste. Some people might say bland. In terms of fish it is beige. You
:47:34. > :47:44.have lots of flavours here. I've got lots of flavours. I'm just going to
:47:45. > :47:53.say, I'm dipping the card macro -- codfish in here. I want people to
:47:54. > :47:57.cook simple dishes quickly. So I just took out any extraneous
:47:58. > :48:02.information and that included putting the fish in some milk. It
:48:03. > :48:09.doesn't matter. Took out the general bits you don't need. That's it. Lots
:48:10. > :48:16.of recipes are to conduct a did. This is tortilla dough, plain flour,
:48:17. > :48:21.oil, salt. It is unleavened it does not have any yeast in it. The thing
:48:22. > :48:28.is about these breads, of course you can buy your own raps easily now,
:48:29. > :48:37.but making them is so simple -- wraps. When you bake them... Well,
:48:38. > :48:44.pan fry or roast. These are some we have done and arrested them a little
:48:45. > :48:48.bit. Salt, oil, flour and a bit of water to form the dough. I'm
:48:49. > :48:52.surprised people don't do it more because I do at home. I have dough
:48:53. > :48:56.in the fridge and if I want something for breakfast that is
:48:57. > :49:02.really liked I quite often heat up the pan with no oil and off we go. I
:49:03. > :49:07.will clean that. You can wash your hands at the back if you want, Rick,
:49:08. > :49:15.and I will roll out these two tortillas. You are making it look
:49:16. > :49:23.easy. I think making something like that is pleasurable. Is the recipe
:49:24. > :49:29.in your latest book? Yes it is. I've just noticed you have a book out
:49:30. > :49:35.too. I have got a book out and I've given you a copy. You are a bit like
:49:36. > :49:41.a travelling salesman like me. In the boot of my car I have also found
:49:42. > :49:45.one of my first cookery books I ever came across. When I was a young
:49:46. > :49:56.lad, about Fifteen or 16, I came across this. This is one of my first
:49:57. > :50:05.English seafood cookery by Richard stein. Never heard of him! I know!
:50:06. > :50:10.Can I just point out that this Rick stein claims that he worked in
:50:11. > :50:14.Australia, New Zealand, USA, Canada and Mexico, doing whatever jobs he
:50:15. > :50:23.could as a scenery shift on a television studio. Don't give him
:50:24. > :50:31.any ideas! And as a grease on a German cargo ship. Is that real?
:50:32. > :50:36.Yes, I wrote my own autobiography. Under the mackerel sky. I said about
:50:37. > :50:39.all of that. I did have quite a colourful youth, trying to find
:50:40. > :50:46.myself as a young man. I had read a lot of Ernest Hemingway when I was
:50:47. > :50:50.young so I did these jobs in places like abattoirs trying to make myself
:50:51. > :50:55.tough, but actually I just hated it. I hated it and I hated the abattoir
:50:56. > :50:59.but I still cooked the meat and eight it afterwards. I remember
:51:00. > :51:03.getting rump steak for about $4 and took it home and cooked it myself in
:51:04. > :51:06.my little digs where I was staying. Travel has been massive for you.
:51:07. > :51:11.We've seen on the television shows over the years. I was going through
:51:12. > :51:16.the research on the shows I watched growing up as a chef thinking how
:51:17. > :51:21.fantastic it must be to be a cook. French Odyssey, Far East and
:51:22. > :51:25.Odyssey, Spain, India, Mediterranean, but above all food
:51:26. > :51:31.heroes of Britain. That was great and I'd love to do it again. It was
:51:32. > :51:36.so much fun going around our own country, including Scotland, joke!
:51:37. > :51:43.LAUGHTER You might get into trouble there.
:51:44. > :51:49.Oh well. Talking to ordinary people about what they like to eat. I just
:51:50. > :51:53.want to explain what I have done there, I put some garlic and ginger
:51:54. > :51:57.in the pan and some extra oil and that is what is going to flavour
:51:58. > :52:01.everything in my tortilla, which you are making so well. This tortilla is
:52:02. > :52:06.puffed up and the air is coming out of it. It looks absolutely lovely
:52:07. > :52:11.and it makes it. I wrote the recipe so that you could make it with
:52:12. > :52:15.bought in tortillas, and also to make it with bought in chilli
:52:16. > :52:20.source, because I just want people to make it. This really is an
:52:21. > :52:25.eclectic mix of traditional flavours from around the world. It is a bit
:52:26. > :52:32.of an Australian experience. They are, and we are now, very used to
:52:33. > :52:37.just taking... That is good, the best I've seen. That's better than
:52:38. > :52:52.the one I did in rehearsal! I'm saying nothing! Why am I saying
:52:53. > :52:58.wrap? Tortilla. Pan-fried in couscous. Some flavoured oil over
:52:59. > :53:06.the top. And some spring onions, some bok choy, or Pak Choi, I never
:53:07. > :53:10.know which. That is raw. Yes because you want some crunch, I could have
:53:11. > :53:17.put it in the pan but I thought not. Either Tabasco or Sriracha, both
:53:18. > :53:23.slightly vinegary. Good, you have done the coriander. Some chopped
:53:24. > :53:30.coriander. Slightly vinegary chilli sources which are good for this
:53:31. > :53:34.dish. Lift the beige fish. That's what it is all about, you don't
:53:35. > :53:40.think of fish being full of flavour or not. Thank you. That looks
:53:41. > :53:47.lovely. You think of it as something that you contrast. The last season I
:53:48. > :53:54.did was India, and people say you cannot do Currie with really good
:53:55. > :53:59.fish. Well, I tell you you can. -- curry sauce.
:54:00. > :54:02.fish. Well, I tell you you can. -- curry sauce Tell everybody what the
:54:03. > :54:07.dish is. Sliced hot pollock and piadina flatbread with garlic,
:54:08. > :54:21.chilli. What a lovely title. Come over to the table, come with
:54:22. > :54:24.me, Rick. Cerys, look at it, I have to say it smells fantastic and there
:54:25. > :54:29.are some wonderful flavours. It's a bit difficult to eat. You can be
:54:30. > :54:33.ladylike about it or you can be like Jon, pick it up and stick it in your
:54:34. > :54:46.mosh and get on with it. So because Chris is not cooked? It is cooked --
:54:47. > :54:51.this couscous is not cooked. We need some wine to go with this so let's
:54:52. > :54:54.head down to the West Country to find out what our expert Jane
:54:55. > :55:02.Parkinson has picked to go with Rick's perfect pollack.
:55:03. > :55:10.Rick's fragrant fish is crying out for a cool and crisp white, so you
:55:11. > :55:14.could choose something like this Sauvignon which is made near the
:55:15. > :55:19.Chilean coast so it has a salty tang to its fresh green flavours but
:55:20. > :55:23.ultimately I want a wine that has both zingy freshness and a bit of
:55:24. > :55:26.weight behind it to go with the crunchy couscous coating, so I've
:55:27. > :55:33.chosen a delicious retro- cool classic, Mayne de Beauregard from
:55:34. > :55:39.Bergerac in France. This is a typical Bergerac white wine. It's a
:55:40. > :55:43.blend of two grape varieties. One is the fresh and fruity Sauvignon blanc
:55:44. > :55:48.and the other is the richer and nuttier Semillon, and together they
:55:49. > :55:52.make a match made in heaven. You can really identify the 2 grapes on the
:55:53. > :55:57.nose as well. There is that lift from the grapefruit, but there is
:55:58. > :56:02.also a waxy Apple character from the Semillon. What I love about this
:56:03. > :56:06.wine with Rick's pollack is that it works with the contours of the dish
:56:07. > :56:10.so it is fresh enough to work with the bok choy and spring onion and
:56:11. > :56:14.delicate meat of the pollack, but also pretty enough to work with that
:56:15. > :56:20.kick of heat from the Tabasco and the powerful flavours of the ginger
:56:21. > :56:23.and the garlic. And then finally it has a whole Sumner the character and
:56:24. > :56:29.that's going to be fantastic with the toasted tortilla and the nutty
:56:30. > :56:33.couscous coating. So, Rick, I know that you know your wines and I hope
:56:34. > :56:43.you find that this old school gym meets your very high standards.
:56:44. > :56:48.Cheers. It is like a chapatis. Another
:56:49. > :56:53.continent we can put into that dish! You could for your eggs on their or
:56:54. > :57:01.anything. Are you happy with the wine. There is a lot of Chile in
:57:02. > :57:04.there and I like the Sauvignon. Very clean and crisp. It's time to find
:57:05. > :57:05.out who was going to represent Northern Ireland in the Great
:57:06. > :57:24.British Menu final. Raymond has had a disaster with his
:57:25. > :57:31.oxtail hash. It is totally torched. This is not what you need on finals
:57:32. > :57:36.day, is it? But it is Chris Hill is up first with his main. Suckling pig
:57:37. > :57:43.nose to tail using the shoulder, legs and loin, along with black
:57:44. > :57:48.pudding. Chris starts his plate with onion puree and roasted carrots.
:57:49. > :57:55.Next on it is black pudding and pork shoulder. And his onion which Tom
:57:56. > :58:00.Ford was too better. Just a little sprinkle. I will not change that
:58:01. > :58:05.aspect because I like it. That is you, and this is me, know what I
:58:06. > :58:13.mean? Next, bone marrow and pork loin served with his source in many
:58:14. > :58:23.saucepans. That is brilliant. OK, the pig club.
:58:24. > :58:30.That looks good, doesn't it? We're not going to go hungry and smells
:58:31. > :58:34.good. It is a real looker, beautifully presented dish. This is
:58:35. > :58:40.a festival of meat, that is one of my concerns. It is a big dish and
:58:41. > :58:44.there is a lot of meat in there. I've never eaten black pudding and
:58:45. > :58:48.I'm a bit nervous about that. You have a treat in store. I think the
:58:49. > :58:55.black pudding is absolutely outstanding. I don't like the gravy,
:58:56. > :59:00.I don't like the carrots. Do you like the carrots? I do like the
:59:01. > :59:07.carrots. I like vegetables more than meat. The pig, the whole pig, and
:59:08. > :59:11.nothing but the pig and after the war you would not have thrown away
:59:12. > :59:15.any part of it. Do you think this is an appropriate dish for such an
:59:16. > :59:19.important occasion? No, you need something to get your teeth into.
:59:20. > :59:25.You wouldn't want to think about what you are having so much, it
:59:26. > :59:28.needs to much picking at. Raymond is next with his 2-part Maine, officers
:59:29. > :59:33.mess of beef sirloin for the officers and brisket for the
:59:34. > :59:38.soldiers. His office's plate starts with rescued oxtail hash, peas and
:59:39. > :59:42.onions and then slices of beef sirloin. Then it is the eve brisket
:59:43. > :59:47.for the soldiers element along with vegetable stew. Finally a mushroom
:59:48. > :59:56.sauce is drizzled over the officer's plate and his two part
:59:57. > :00:09.main is ready. OK, there you go, ladies. Thank you.
:00:10. > :00:14.is for the other ranks. Perhaps I will go that one a try, if
:00:15. > :00:18.you don't mind? You have that. Let's go crazy.
:00:19. > :00:25.You really are an officer and a gentleman! This is a delicious piece
:00:26. > :00:29.of meat. Can you imagine at the final dinner,
:00:30. > :00:35.this going down in front of everybody? Mess tins? I think it is
:00:36. > :00:39.a mouthful that everyone would enjoy.
:00:40. > :00:46.This dish is lovely. There is nothing original about it,
:00:47. > :00:53.it is meat, ah two veg and gravy. But the stew is outstanding.
:00:54. > :00:57.Would your grandfather have approved of the stew? I think he would have
:00:58. > :01:02.done. It is appropriate for the occasion. The soldiers, arriving on
:01:03. > :01:06.the beaches, if they could have gotten hold of this, they would have
:01:07. > :01:10.been thrilled it is exactly what they should have been served.
:01:11. > :01:14.With with you course to go, Chris is plating up first.
:01:15. > :01:20.How are you you feeling about the dessert? I am not changing anything.
:01:21. > :01:25.I believe in it. He is serving coconut sponge with
:01:26. > :01:32.rice pudding ice-cream and cans of pineapple on the side. He starts
:01:33. > :01:38.with a coconut sponge and lime k rushgs rd. With a passion fruit and
:01:39. > :01:44.citrus cream. Next on is the pineapple, wrapped in a tuile.
:01:45. > :01:49.Take it with you ladies. Thank you very much.
:01:50. > :01:53.Pretty! This looks good enough to eat.
:01:54. > :02:01.And coconut ice-cream is my favourite. It is happy. It shows the
:02:02. > :02:04.degree to which the chef himself has gone into the detail and thinking
:02:05. > :02:11.about this. I am giving him credit for that.
:02:12. > :02:16.Oh, look at that. And chilli. I do like pineapple well chilli. The
:02:17. > :02:26.coconut thing is just OK. I think it is OK. Would year grandfather have
:02:27. > :02:30.liked ice-cream? What was his favourite pudding? He loved
:02:31. > :02:36.ice-cream. I don't think he would have failed to have liked that. It
:02:37. > :02:43.was good. And the final dessert, Comfort with
:02:44. > :02:53.Style. A treat for the homecoming soldiers, returning from D-Day.
:02:54. > :02:58.Rammed starts with a sweet pudding sponge with a caramel puree. Peanut
:02:59. > :03:06.brittle, served with brown butter ice-cream in helmets.
:03:07. > :03:16.Maybe... It could have done with a little more custard. OK. Thank you,
:03:17. > :03:20.ladies. This looks great, doesn't it? This
:03:21. > :03:26.is something, before I even eat it, I could see it at a banquet. But
:03:27. > :03:30.waiting for half an hour for the custard. What custard? I got a
:03:31. > :03:33.smear. I am trying.
:03:34. > :03:40.The cake is solid and dry. . I like the little helmets. I do
:03:41. > :03:53.like the brown butter ice-cream. That is the best bit. After that, it
:03:54. > :04:05.is diminishing, isn't it? Welcome, chefs. How are you feeling?
:04:06. > :04:09.Exhausted... Anxious... Youst have evoked a wartime spirit in the
:04:10. > :04:13.dishes. But I am sure you will want to know, who is the chef going
:04:14. > :04:21.through to the final in the Great British Menu. The winner is...
:04:22. > :04:26.Chris. Great. Well done, you. Well, done, Chris. Right it is time
:04:27. > :04:31.to answer a few of your foodie questions. Each caller helps to
:04:32. > :04:36.decide what Cerys is eating at the end of the show. Who is first on the
:04:37. > :04:46.line? I think it is Fran from the West moralities. What is your
:04:47. > :04:53.question? I am moving to Cumbria. I have a beach covered in limpets. I
:04:54. > :05:02.need a recipe for cooking them. That is tough.
:05:03. > :05:07.You only eat the base. Treat it like octopus or abalone. I would go for
:05:08. > :05:16.two hours with olive oil and cinnamon in a low oven for literally
:05:17. > :05:22.one-and-a-half to two hours. Thinly slice it with salad served with soy
:05:23. > :05:28.sauce and lemon juice. That sounds delicious. Food heaven
:05:29. > :05:34.or food hell? Food heaven, please. Now, Dean from Cheshire, what is
:05:35. > :05:43.your question, chief? I have an ox tongue. It is from the market in
:05:44. > :05:48.Wilmslow. It is a white beef. It is a rare breed.
:05:49. > :06:00.A rare breed ox tongue. I want to know the best thing to do
:06:01. > :06:06.with it? What is the best? Jon? I would put it in a boiler, let it go
:06:07. > :06:10.cold. Peel the skin off. Then pan fry it like a steak and serve it
:06:11. > :06:14.with chips and horseradish. How long to cook for? About two
:06:15. > :06:20.hours. So slow braise. Slow cooking or
:06:21. > :06:25.serve it cold with coleslaw. It sounds delicious. Dean, what do
:06:26. > :06:31.you like, food heaven or food hell? I have to go for food heaven.
:06:32. > :06:38.Lastly, we have Cam from Bedford. What would you like to ask.
:06:39. > :06:42.Hi there. I am a huge fan of your work, Rick. My family are from
:06:43. > :06:48.India. I know you like it there. I would like your take on a perfect
:06:49. > :06:55.curry and how to go about doing it? I would say, I will not go for the
:06:56. > :07:00.great lamb or goat curries from the Punjab but go to Southern India for
:07:01. > :07:08.the madras fish curry. It is easy to do. A nice fish, simple spices,
:07:09. > :07:15.garlic, ginger, turmeric, dhaly, coriander and some of the very, very
:07:16. > :07:20.tart flavour, its name escapes me... Tamarind? Of course. Tamarind and
:07:21. > :07:27.tomato. What sort of fish would you use? Any
:07:28. > :07:31.thick pieces of sea bass, bream. Slightly oily fish is best. Snapper
:07:32. > :07:40.if you can get it is perfect. That sounds delicious. Just remember
:07:41. > :07:46.the tamarind, Cam. What would you like for Cerys? Thanks for that,
:07:47. > :07:54.Rick but I'm afraid it is food hell! Hell? ! Right, it is time for the
:07:55. > :08:05.Omelette Challenge. Jon, can you dislodge this man? I would like to.
:08:06. > :08:09.Listen guy, you know the rules. Choose any ingredient you like from
:08:10. > :08:15.anywhere, as long as there are three eggs in it. Now, I will make sure
:08:16. > :08:20.that the omelettes taste nice, that they are not like scrambled eggs and
:08:21. > :08:24.the clocks stop when the omelette hits the plates.
:08:25. > :08:32.This is for you at home. The guys cannot see how they are doing. Guys,
:08:33. > :09:02.are you ready? Sort of. Sort of. Ready, three, two, one, go!
:09:03. > :09:16.That was both very, very close. Are you going to penalise me for the
:09:17. > :09:23.brown butter? Most times on the show, we normally have omelettes
:09:24. > :09:33.underdone. Rick Stein has managed a well done omelette! Incredible.
:09:34. > :09:35.A well done omelette in a race! OK, Jon, there are lumps of butter
:09:36. > :09:39.there. It is garnished.
:09:40. > :09:55.That is homage to James Martin not being here. Lots of butter. OK,
:09:56. > :10:04.right... Jon, 30.16. Good time. You're on the board, mate.
:10:05. > :10:13.But you are down there on the side. Lop-sided. Now, Rick... You are 28.
:10:14. > :10:16.28.88. What? Rick, that is quicker than the last time but nowhere near
:10:17. > :10:22.the middle. What about Jack, have I beaten him?
:10:23. > :10:27.I don't know. Where is he? Yes! You have beaten Jack! Yes, I have beaten
:10:28. > :10:32.Jack, my son. I tell you what, Jack, you are going
:10:33. > :10:42.to like this... # It's all over the front page! Nice
:10:43. > :10:47.tune, that, Cerys. Thank you, a golden oldie.
:10:48. > :10:52.OK, so will Cerys get her food heaven or food hell? A three close
:10:53. > :11:02.sauce to go with a whole roasted head of broccoli. Jon and Rick will
:11:03. > :11:08.make the choices whilst we go on a shopping trip with Antonio Carluccio
:11:09. > :11:17.and Gennaro Contaldo. They are just after one thing, white t rushgs
:11:18. > :11:40.ffles! When Italy became a big country in 1861, the regions may
:11:41. > :11:52.have united, politically but they did not gastroniomically.
:11:53. > :12:02.And there is a surprise here. A bet is a bet.
:12:03. > :12:06.In the early winter, there are deals done involving hundreds of thousands
:12:07. > :12:12.of euros. This happens nowhere else in Italy. It is unique to the
:12:13. > :12:19.area... My area. We have come to meet my old deal are, Sand arings
:12:20. > :12:33.ino. Oh, they are just like gold...
:12:34. > :12:42.Truffles! Sandrino is more or less the king of the truffles.
:12:43. > :12:46.He is known to have only fantastic fresh stuff. He is clever to buy
:12:47. > :12:51.from people like this gentleman here.
:12:52. > :12:59.Here are no cheques, no credit card. Only cash.
:13:00. > :13:07.How much do you pay for the truffles? 700 for a kilo.
:13:08. > :13:12.It is for me a memory of childhood. November, a dog, a little mist. The
:13:13. > :13:19.dog sniffing away. I was always able to bring one home. It is fantastic.
:13:20. > :13:32.These truffles are known around the world as the white truffles of Alba.
:13:33. > :13:37.There was a campaign in the 1950s... They are saying they don't have any
:13:38. > :13:42.but there is a box full. That is because Gennaro is an
:13:43. > :13:46.outsider. This is my area, only I can do a deal.
:13:47. > :13:51.The intensity of the smell is what to look for. When you cut it in thin
:13:52. > :14:10.slices, you have to have the maximum flavour.
:14:11. > :14:19.Large and three small. That is all together 163 years
:14:20. > :14:30.years. One of my favourite recipes is
:14:31. > :14:39.chicken livers with white truffles. A typical dish of Piedmonte.
:14:40. > :14:43.Wow! I am not used to this bicycle anymore.
:14:44. > :14:47.But this is for the love of food. Yes, you bring me something,
:14:48. > :14:57.probably... Smell first. Shock! So, what did my good friend
:14:58. > :15:00.bring? Oh, that is fantastic! My truffle.
:15:01. > :15:07.OK. We use it. You know what I am doing here? What? Wonderful
:15:08. > :15:13.tagliolini, just fantastic. It is simple, with wonderful bur. Unsalted
:15:14. > :15:16.butter. Then I put cobbed onions. Meanwhile, prepare the chicken
:15:17. > :15:25.livers and cut them in small cubes like this.
:15:26. > :15:39.This is really my type of cuisine. This is moth, moth. What is moth,
:15:40. > :15:41.moth. It means maximum flavour, with
:15:42. > :15:49.minimum effort. This cooks so quickly.
:15:50. > :15:53.I am putting the salt in the pasta pot.
:15:54. > :15:57.Now, just a little bit of wine. This is fortified wine.
:15:58. > :16:03.A little bit of sherry would be good.
:16:04. > :16:08.A little salt. And a bit of pepper. Now we grate a little of the truffle
:16:09. > :16:12.to give a fantastic smell. A little there. The rest we are putting on
:16:13. > :16:17.top. Shall I put the pasta inside.
:16:18. > :16:19.Lovely. It cooks in about one-and-a-half
:16:20. > :16:36.minutes like this. This is a little trick to make the
:16:37. > :16:41.pasta very soft. And then I add a little bit of butter to make it a
:16:42. > :16:51.little bit creamy. That is fantastic. I cannot wait to eat it.
:16:52. > :17:04.Is it ready? Just about. Now the PS2 resistance -- piece resistance. And
:17:05. > :17:13.now some lovely Parmesan cheese. They say this dish is for kings and
:17:14. > :17:18.pigs because the truffle is for the pigs and the King the same. What do
:17:19. > :17:29.you prefer to be? Antonio, I prefer to be the king. I'm sure you would.
:17:30. > :17:32.The delicate, little spoon. Mind your own business, the only reason
:17:33. > :17:38.why because you cannot do it like I do it. Only somebody in the south of
:17:39. > :17:44.Italy can eat like this. You are very greedy when you eat this stuff,
:17:45. > :17:52.Antonio. Don't talk to me about greediness because you can show
:17:53. > :17:56.quite a lot. I don't think you have any mirror inside your house,
:17:57. > :18:01.Antonio. I don't care, it's delicious. Well done. For once in
:18:02. > :18:06.your life you have shown me you can cook something. OK, you can go,
:18:07. > :18:12.because we are busy now. Thank you and goodbye.
:18:13. > :18:18.Wonderful stuff. I love those guys and there is more from those two on
:18:19. > :18:23.next week's show. Tom to find out whether Cerys will be facing either
:18:24. > :18:29.food heaven or food hell. Your food heaven would be this, rabbit with
:18:30. > :18:34.some chorizo, some of butter beans, Sorrell beautiful stuff. Food hell
:18:35. > :18:46.is this: Stinking Bishop cheese, lovely stuff! It is a cheesy saucy
:18:47. > :18:50.mess. Three cheeses and a whole roast broccoli. Which one do you
:18:51. > :18:56.think you have got? I hope everybody will pick rabbit. Everyone barring
:18:57. > :19:04.one person has gone for rabbit. Thank you! Everyone has gone for
:19:05. > :19:09.rabbit, so you get food heaven. Let's get going. Let's get cooking
:19:10. > :19:13.with Rick stein. Don't you worry, stand back and watch the experts. It
:19:14. > :19:21.is all right. If some of the good find the experts for us! Where are
:19:22. > :19:25.they? Summer Rae has gone to get the experts, Cerys. Don't worry, enjoy
:19:26. > :19:30.and any question you have for Rick about cooking rabbit he is the man.
:19:31. > :19:34.Not only does he cook fish. Do you have to cook rabbit for a long time?
:19:35. > :19:39.I guess so but not that long because it's not that... The one thing about
:19:40. > :19:42.rabbit is it has a low-fat point and the problem with that is if you
:19:43. > :19:51.overcook it it goes dry, a bit like cooking fish. Peel these carrots,
:19:52. > :19:55.Jon. It's very popular in Spain. I went there when I was younger to
:19:56. > :20:11.live and they make casseroles with it. Conejo with chorizo. Conejo, so
:20:12. > :20:15.you can speak Spanish? Yes, a little bit and I like to go to places and
:20:16. > :20:23.be able to ask for food. Your time in Spain was spent well? Yes, I went
:20:24. > :20:29.fruit picking their and I went to learn flamenco guitar. If you go as
:20:30. > :20:35.a Welsh girl to learn flamenco guitar they laugh at you because it
:20:36. > :20:46.is a man's thing. I met a dancer in New Zealand who spent a year in
:20:47. > :20:56.Jerez with a flamenco troupe and I asked her what it was like and she
:20:57. > :21:01.said she hated flamenco people. I will get cracking on, you keep
:21:02. > :21:11.defending the Spanish and the Scottish! We will just keep looking.
:21:12. > :21:18.We will keep cooking. I have done the chorizo. I will do the little
:21:19. > :21:30.Philips. Nice and lightly cooked, that would be fantastic. I never got
:21:31. > :21:38.into Spanish tripe. I did. Did you? Let's talk about tripe dishes on TV!
:21:39. > :21:47.It is all going horribly wrong right at the last minute. We have fried
:21:48. > :21:54.off some chorizo. This is very good. My mother used to call this pirate
:21:55. > :22:00.grass. That is Sorrell. If they had scurvy they would jump off the ship
:22:01. > :22:04.and pick these and eat them. It almost tastes like lemon, it has the
:22:05. > :22:10.very high citrus flavour. That is what we are going for here. Can you
:22:11. > :22:16.buy Sorrell in supermarkets? You can grow it easily in your garden. I
:22:17. > :22:23.know that you can grow it! Like Cerys says, grow it in your garden.
:22:24. > :22:28.It is like phenol, where can you get that? Supermarkets don't sell it,
:22:29. > :22:33.the herb. It's a shame and it is such a lovely flavour. Can we use
:22:34. > :22:46.this programme to say, why can't we have fennel? You are Rick stein,
:22:47. > :22:50.everybody will say we can have more fennel now. Now we have the chorizo
:22:51. > :22:54.and the lovely flavour to be the base level for the onions, carrots,
:22:55. > :23:01.celery and garlic will stop can we chop some garlic in their will stop
:23:02. > :23:14.and then some chilli, so garlic and chilli going in. Fresh chilli? Of
:23:15. > :23:20.course, fresh chilli. Shall I put some butter on there? Good idea. In
:23:21. > :23:25.rehearsal this went very well and it is now going horribly wrong, we have
:23:26. > :23:32.drunk a lot of wine. I hope you left the seeds out of that chilli. The
:23:33. > :23:38.seeds are in the chilli, loads of flavour! These butter beans are from
:23:39. > :23:47.a ten and drained but you could cook your own. Could you use chickpeas
:23:48. > :23:51.question mark you could use chickpeas, different types of white
:23:52. > :23:55.beans, whatever you want. Now some red wine and some sugar. This is
:23:56. > :24:00.going back to Jon's pickle where you have the vinegar and sugar mix. This
:24:01. > :24:02.is a classic kind of French undertone called a gastric, with
:24:03. > :24:11.sugar and vinegar. That sounds nasty. It sounds painful! It gives
:24:12. > :24:18.the dish a beautiful acidity. If you use vinegar on its own it gives the
:24:19. > :24:24.whole dish that taste but if you had it into the cooking it is more
:24:25. > :24:29.subtle. The chorizos have gone back in. Sliced, diced and fried. Into
:24:30. > :24:35.that I will pour some chicken stock. And have you got the coloured
:24:36. > :24:41.rabbit, Rick? It is coloured on one side. Because you spent so much time
:24:42. > :24:49.cooking and talking I will let you get away with it. There you go. You
:24:50. > :24:57.want to colour that. Stand back. That is the legs and the shoulders.
:24:58. > :25:04.Everything is in there. It is a whole new TV series. Four chefs and
:25:05. > :25:10.one stove, the shoulders go in. Then we are going to stick the lid on top
:25:11. > :25:16.and cut this for a roundabout 45 minutes. You are going to rest them,
:25:17. > :25:24.Jon. They should be nice and pink in the middle. Could you open the oven,
:25:25. > :25:30.young Jon? We are going to swap out. In addition, arrest the chicken and
:25:31. > :25:40.take him to the nearest police station! LAUGHTER
:25:41. > :25:46.Rick stein's one-man stand-up comedy show, live at the Apollo, taking
:25:47. > :25:51.over from Josh Bishop -- Jon Bishop, starting when? This has been cooking
:25:52. > :25:59.for around 45 minutes to one hour, into that go the courgettes,
:26:00. > :26:03.Sorrell, some of these courgette flowers and we are going to stir
:26:04. > :26:07.them through, have we got a big spoon? And then we are going to
:26:08. > :26:15.serve it up with grated manchego cheese on the top. OK, we are going
:26:16. > :26:21.to put the shoulder and some of the chorizo and beans and courgette
:26:22. > :26:26.flowers. And then on top of that I'm going to put a bit of cracked black
:26:27. > :26:32.pepper, somewhere along the lines that is. A little bit of lemon zest,
:26:33. > :26:40.and then a little bit of grated manchego cheese. Some pepper on. Put
:26:41. > :26:47.those on, I will crack the wine, get the knives and forks, Rick stein.
:26:48. > :26:54.OK, here we have a lovely Cotes du Rhone that is going to go with our
:26:55. > :27:00.dish. And then I'm going to pour this in. Get in there, guys, have a
:27:01. > :27:07.little taste. This is a wine from Sainsbury's. All of it is ?7. That
:27:08. > :27:11.is all from us this week. I want to say a massive thank you to Jon
:27:12. > :27:16.Rotheram, Rick stein, Cerys Matthews and Jane Parkinson for the wine
:27:17. > :27:22.choices. All of today's recipes are available on the website. Please go
:27:23. > :27:26.to bbc.co.uk/saturdaykitchen. Don't worry, James is back next week with
:27:27. > :27:30.more fantastic seasonal recipes. If you can't wait that long to catch up
:27:31. > :27:32.with Saturday Kitchen Best Bites tomorrow. Thanks very