:00:10. > :00:16.Good morning. I promise you today you are in for a real treat as
:00:16. > :00:26.there is some incredible culinary talent today. This is Saturday
:00:26. > :00:40.
:00:40. > :00:46.Welcome to the show. There is two truly inspirational chef in the
:00:46. > :00:55.studio today. First, the man behind the two Michelin starred, Gidley
:00:55. > :01:01.Park, it is canes it is Michael Michael Caines. It is the one and
:01:01. > :01:08.only three-star chef, Michel Roux. Michael, you are firing off today?
:01:08. > :01:13.I am. I am going to do pan roasted scallops with cauliflower. A cumin
:01:13. > :01:21.sauce to go with it. It sounds good. Congratulations,
:01:21. > :01:26.your other restaurant gained a Michelin star as well? That's right.
:01:26. > :01:35.Bath Priory. Young Sam there has done a great job.
:01:35. > :01:45.The man next to you, celebrating how many years as a Michelin star?
:01:45. > :01:48.
:01:48. > :01:51.23 years. What are you doing? Lib Demon grass.
:01:51. > :01:56.Two -- lemongrass. We have a fantastic line-up of
:01:56. > :02:01.foodie films for you to enjoy. Today's episodes are brand-new.
:02:01. > :02:06.They are from Rick Stein and Rachel Khoo. Today's special guest is a
:02:06. > :02:12.proper musical star. All the way from Broadway, she created starring
:02:12. > :02:15.roles in Rent and Wicked and she is part of the popular TV show, Glee
:02:15. > :02:21.which is taken over the world. Please welcome, it is Idina Menzel.
:02:21. > :02:26.It is great to have you on the show. It is so nice to be here pt
:02:26. > :02:30.here. On the posters of Wicked, you are the green face? I am green. Not
:02:30. > :02:34.anymore, it has been a while. This is me! You were busy after that.
:02:34. > :02:38.That was One of the things that put you on the global map? Yes, the
:02:38. > :02:40.best part was coming back here and opening in the West End and getting
:02:40. > :02:45.to know London and making friends here.
:02:45. > :02:53.You are not not dressed in green anymore. You are on your own?
:02:53. > :02:57.at the West Endks at the -- End at the Apollo and I am going up to
:02:57. > :03:01.Manchester and Edinburgh. What's that like? The nerves are
:03:01. > :03:06.all the same, you know, if you are going to make yourself vulnerable
:03:06. > :03:08.to an audience and take risks then whether you are behind green make-
:03:08. > :03:13.up or yourself, it is just as scary!
:03:13. > :03:18.Tell me about it. It is like this show. I'm going to cook you
:03:18. > :03:23.breakfast. At the end of the programme, I will cook food food
:03:23. > :03:27.heaven or food hell. It is up to our chefs and viewers to decide
:03:27. > :03:34.which one you get. Food heaven, what would it be? Chicken.
:03:34. > :03:40.It sounds good to me. I know you like chicken and parmesan. Yes.
:03:40. > :03:45.What about the dreaded food hell? don't like fruity tart.
:03:45. > :03:49.Fruity tarts? You can say it, but I can't.
:03:49. > :03:55.My audience is made up of a lot of fruity tart.
:03:55. > :04:05.We have got the greatest pastry chef in the world here. It is
:04:05. > :04:10.
:04:10. > :04:19.something with chicken or a fruit based tart.
:04:19. > :04:27.Or you could be facing food hell, of course, which is a fruit tart. I
:04:27. > :04:34.need the help of a certain Michel Roux over there. I am going to make
:04:34. > :04:39.the the marcipan. You have to to wait until the end
:04:39. > :04:48.of the show to see which one you get. If you would like us to answer
:04:48. > :04:55.a question on the show, call: A few of you will get to put your
:04:55. > :05:04.questions to us live. And I will ask you if Idina Menzel should get
:05:04. > :05:06.food heaven or food hell. It is the Powerhouse between two
:05:06. > :05:16.Michelin starred restaurants. What Michelin starred restaurants. What
:05:16. > :05:20.
:05:20. > :05:25.are we going? We are going to do to pan roasted scallops and. I am
:05:25. > :05:28.going to make this lovely cumin sauce. We have got cooked
:05:28. > :05:34.cauliflower. They are completely cooked. You want them, you know,
:05:34. > :05:38.very well cooked so you can make a lovely puree. You need to get that
:05:38. > :05:44.pureed up. This is just cauliflower, but
:05:44. > :05:54.nothing else, but keep the juice? Yes. The thing thing you can do
:05:54. > :05:56.
:05:56. > :06:01.with this cauliflower is turn it into a lovely soup as well. This is
:06:01. > :06:09.like pickling, but we are going to cook it. I am going to make a
:06:09. > :06:19.lovely liquor using chal shallots. We have white wine that we will add,
:06:19. > :06:21.
:06:21. > :06:25.some water and then... difference between a pickle and
:06:25. > :06:29.salsoning? You get a nice soft flavour of the vegetable which is
:06:29. > :06:35.what I want. If it is raw, it can be a bit too much on the pallet.
:06:35. > :06:40.Right. We have got some white peppercorns
:06:40. > :06:50.and honey as well, James. All we are going to do is bring that up to
:06:50. > :06:52.
:06:52. > :06:55.the boil. If you take the florets. You have got these here which are
:06:55. > :07:00.slightly honeyed. Does the honey replace the sugar?
:07:00. > :07:05.That's right. It is more natural. I'm going to
:07:05. > :07:10.caramelise them in a minute. I'm going to put them to one side. I'm
:07:10. > :07:13.going to make my sauce which is a little bit of shallot, thank you
:07:13. > :07:19.for slicing. That's all right.
:07:19. > :07:25.I'm going to sweat that down and then we're going to add cumin. I'm
:07:25. > :07:30.going to add some toasted cumin. It is lovely. It is a slightly curried
:07:30. > :07:36.sensation, but it goes really well with the cauliflower.
:07:36. > :07:41.The scallops are fantastic scallops. There is always a round side and a
:07:42. > :07:46.flat side. And it is a good idea not to use a cook's knife, you need
:07:46. > :07:50.to use a table knife. You just scrape the flat side of the shell
:07:50. > :07:55.and it opens up nicely and you can do the same with this. You can
:07:55. > :08:02.either use a spoon or cut it from underneath and go inside and pull
:08:02. > :08:08.out that lovely meat that you get on your scallop. Now, these are
:08:08. > :08:13.hand dived so you get better value for money, you pay more for it.
:08:13. > :08:21.look at the size of them. They say shellfish with the months with Rs
:08:21. > :08:29.in. You can see the size of that meat. It is stunning. You don't
:08:29. > :08:35.want the roe? You can chop it up and pan fry it, but we will just
:08:35. > :08:39.have the main scallop. Adding white wine for acidity into the mushrooms
:08:39. > :08:43.and the shallots and the cumin. I'm going to reduce that by half and
:08:43. > :08:50.we're going to add fish stock and cream and finish it with a little
:08:50. > :08:53.bit of butter. What about scallops? Are they on your list? Yes.
:08:53. > :08:59.You like scallops? Yes. Especially hand dived.
:08:59. > :09:07.These are particularly good. They come from the - the best onesI
:09:07. > :09:12.find... Are you Demolishing my machine? I was just making sure the
:09:12. > :09:16.equipment is robust! These scallops, we mentioned the
:09:16. > :09:22.fact that they are fantastic with an R R in the front, particularly
:09:22. > :09:27.where they come from, you want to get them cold water? Scallop beds
:09:27. > :09:33.in the south-west are amongst the best in the UK. Off the coast of
:09:33. > :09:38.Brixham we have great scallop beds. I have this particular dish going
:09:38. > :09:44.on the menu and I put it with Italian white toughle. We are going
:09:44. > :09:48.to use white truffle oil. We're going to add cream. We're
:09:48. > :09:54.going to reduce that now and that will make the base of my sauce. The
:09:54. > :09:59.puree, the cauliflower is caramelised using a non-stick pan
:09:59. > :10:03.and butter. We've done it to a puree and we're going to add this
:10:03. > :10:10.to a pan, James. It is a bizarre thing, the fact that you're
:10:10. > :10:13.caramelising, but you are increasing the the flavour and by
:10:13. > :10:18.Carmelising, the process takes more time than I can show on the TV. But
:10:18. > :10:25.what you start off is the caramelisation... It looks like one
:10:25. > :10:30.of the ormlets you norm -- omelettes you normally cook for me.
:10:30. > :10:34.We will put this in here and I'm going to add the juices of the
:10:34. > :10:39.cooked cauliflower back into that with a little bit of the cooking of
:10:39. > :10:48.the juices of the cauliflower itself which you kept. And do you
:10:48. > :10:53.want to season it up with a a knob of butter. Just get a nice texture
:10:53. > :10:58.so I can put it on the the plate, James. A little bit of truffle oil
:10:58. > :11:03.will be fan tast tastic -- fantastic.
:11:03. > :11:08.You have got to use this sparringingly? Sometimes you taste
:11:08. > :11:14.it and everything is tasting of white truffle oil and it is when
:11:14. > :11:21.people have put too much of it on. So for the seasoning of the
:11:21. > :11:27.scallops, a little bit of salt and pepper and and cumin and a little
:11:27. > :11:31.bit of white pepper is good. A little bit of oil and a bit of
:11:31. > :11:40.white pepper as well. I'm going to finish that with a little touch of
:11:40. > :11:50.butter. The sauce it's he have is - - itself. You are going 100mph.
:11:50. > :11:51.
:11:51. > :11:58.That's a thickening? Thicken with butter. It is a modern way of
:11:58. > :12:03.making making volute. I am wondering if he gets cooking for
:12:03. > :12:09.him? We both get nervous cookk for him.
:12:09. > :12:13.Tell us about the restaurant. Gidley Park. I have been at Gidley
:12:13. > :12:18.Park for 18 years and this is our 15th year at the two-star and this
:12:18. > :12:24.year we got a star for the Bath Priory which is great. I was the
:12:24. > :12:31.executive chef of both, but I have stepped back and been made a
:12:31. > :12:34.director and the hotel's owner and want to re-create the success of
:12:34. > :12:40.Gidley Park. There are 12 hotels now.
:12:40. > :12:50.They are Abode? Some are. Some are in the countryside. There is one in
:12:50. > :12:55.
:12:55. > :13:01.the city which we call ABode. We have got Lower Slaughter.
:13:01. > :13:04.If you want to ask a question to any of our chefs today, call this
:13:04. > :13:09.number: Calls are charged at your standard
:13:10. > :13:13.network rate and a few of you will get to put your questions live to
:13:13. > :13:18.us later on. I am sure there will be lots of people asking questions
:13:18. > :13:24.about pastry from the big man over there. Are you talking about me?
:13:24. > :13:28.Yes. I am not a big man! I love caramelising things and
:13:28. > :13:35.we're going to add a little bit of colour in the pan. We have got our
:13:35. > :13:39.sauce here. The the puree itself, we have a lovely texture, a a
:13:39. > :13:43.lovely flavour. The smell makes me very hungry. It
:13:44. > :13:53.smells good. The puree is a bit thick. James,
:13:53. > :13:59.have you got any liquid? Thin it down a wee tad. We will leave that
:13:59. > :14:05.on and I will reduce it down as well. I will get the lemon juice.
:14:05. > :14:09.Just a bit of lemon to finish the cooking of shellfish and cumin
:14:09. > :14:14.spice that I'm going to put on the plate.
:14:14. > :14:22.That's perfect. We're going to put that on. I'm just going to just put
:14:22. > :14:27.it on almost like an under - a couple of bits underneath to give
:14:27. > :14:36.it some really flavour. I have got a little bit of white truffle oil
:14:36. > :14:45.on the plate as well. Is "dob" a technical term?
:14:45. > :14:55.going to put a dollop as we say in Devon! I tend to work with threes
:14:55. > :14:59.
:14:59. > :15:05.and fours and lemon juice. scallops. Fantastic, James. Clean
:15:05. > :15:12.spoons here. Beautiful and the scol lapse which have been -- scallops
:15:12. > :15:19.which have been pan-fried. A little bit of sauce. Do you want to put a
:15:19. > :15:23.little bit of sauce on and chives. We have coriander spice and we just
:15:23. > :15:28.sprinkle the herbs on as well which adds colour and flavour at the end.
:15:28. > :15:33.All the chefs get excited about the microherbs.
:15:33. > :15:40.You can get them in the supermarket now? You can and it just sets the
:15:40. > :15:46.dish off. There we have the finished dish.
:15:46. > :15:54.I told you today we were going to be in for a treat and I didn't
:15:54. > :16:01.It not only great. It smells fantastic.
:16:01. > :16:05.This is where you get to dive in. You have got your knife and forks
:16:06. > :16:14.there. Would you ever attempt something like that back home?
:16:14. > :16:20.no, I would not. It is done in a few minutes. I get to go first?
:16:20. > :16:28.Dive in. Don't be too polite with us here.
:16:28. > :16:35.It is a great combination? It is very French. I worked with a French
:16:35. > :16:42.chef and he taught me that vegetable puree emphasises the
:16:42. > :16:47.flavour. If you take the puree and add the juices back in like a soup.
:16:47. > :16:54.The flavour of the scallops is still there and it is not overtaken
:16:54. > :16:59.by anything. Right, we sent our wine expert Olly
:16:59. > :17:09.Smith to Buckinghamshire to choose the wines. Today, he is not so much
:17:09. > :17:37.
:17:37. > :17:42.as a wine export, but more of a It is time for me to head to
:17:42. > :17:51.Gerrards Cross. With Michael's scallops, I am on a mission to
:17:51. > :17:57.target a white with the inventiveness of the exoticness of
:17:57. > :18:07.a Bond location. This is a great one. Think of the richness in this
:18:07. > :18:10.
:18:10. > :18:20.dish. The cauliflower puree and the cumin. I'm selecting Triade. This
:18:20. > :18:22.
:18:22. > :18:25.wine comes from southern Italy and it is a clever blend. It is modern
:18:25. > :18:29.Italian wine, full of fruit, sunshine that sings in every glass.
:18:29. > :18:32.It is the peachiness of this wine that's going to work so well with
:18:32. > :18:37.the natural sweetness of the scallops. It has got texture as
:18:37. > :18:43.well and that's what I'm after to pair up with the creamy feeling of
:18:43. > :18:46.the cumin and the cauliflower puree. It has complexity. There are layers
:18:46. > :18:52.to this wine and that's what you need to pair up with the
:18:52. > :19:01.inventiveness of the dish from the truffly magic and the lemon juice
:19:01. > :19:09.and the herbs. Michael, here is to Cheers, indeed. I know you are
:19:09. > :19:13.diving into that. So have a try at the wine. What do you reckon?
:19:13. > :19:18.Fantastic wine. Olly is half the man. There is a bit of spice there
:19:18. > :19:23.and you get that that with the wine. It is lovely, fresh and fruit
:19:23. > :19:28.driven. I love that. At �9 a great value wine. What's
:19:28. > :19:33.that about $14? Not bad. It will help me sing really nice.
:19:33. > :19:41.It is only the start, you have more to drink yet.
:19:42. > :19:48.Michel has a brilliant recipe. What is it? Lemongrass and ginger.
:19:48. > :19:58.head over to Spain to catch up with Mr Rick Stein. Rick is never far
:19:58. > :20:13.
:20:13. > :20:15.I want to cook in my little I want to do a la plancha cooking,
:20:15. > :20:17.But I'm thinking of getting a really hot frying pan
:20:17. > :20:20.and just throwing something onto it, tossing it over
:20:20. > :20:22.a bit of olive oil, some herbs maybe
:20:22. > :20:32.and that's all because that's all the Spanish do.
:20:32. > :20:35.
:20:35. > :20:38.I think I'm going to go for these little langoustines.
:20:38. > :20:41.Teresa, how would you cook these little langostinos?
:20:41. > :20:47.SHE SPEAKS SPANISH
:20:47. > :20:52.So, the simple way is just in a la plancha with salt and pepper
:20:52. > :20:55.and just turn them over and dress them with a bit of olive oil.
:20:55. > :20:58.But she also likes to cook them exactly the same way
:20:58. > :21:00.but with a bit of Cognac as well.
:21:00. > :21:05.Personally, I'll leave the Cognac out because I know these are going to be so sweet,
:21:05. > :21:09.I don't want them tasting of anything else.
:21:09. > :21:13.And a kilo...por favor.
:21:13. > :21:15.I see they come from the mar Mediterranean
:21:15. > :21:19.so, they're local. She says they're really sweet.
:21:19. > :21:22.Er, cuanto? Diecinueve.
:21:22. > :21:27.Gracias.
:21:27. > :21:30.So, now it's time to cook.
:21:30. > :21:34.A perfect evening for cooking outside.
:21:34. > :21:38.I must say campie's really come into her own, this evening.
:21:38. > :21:40.Her own? His own? I'm not quite sure.
:21:40. > :21:44.Bit like an oyster, really, campie - sometimes he, sometimes she.
:21:44. > :21:48.I think she's a she tonight, cooking these langoustines,
:21:48. > :21:50.because when I went into the market today and saw them,
:21:51. > :21:54.I just thought, "Yes! Now I can cook things."
:21:54. > :21:59.Cos I do stay in hotels. I'm not staying in campie, no way!
:21:59. > :22:03.But I like to cook things and I just got a frying pan
:22:03. > :22:06.and made a plancha with it. I've got the pan really hot,
:22:06. > :22:09.poured a tiny bit of oil in, not a lot,
:22:09. > :22:12.and then threw in the langoustines,- stirred them around a bit.
:22:12. > :22:16.Just cook them enough to just cook them
:22:16. > :22:24.and just sprinkle them with a bit of sea salt, some black pepper.
:22:24. > :22:27.Took them out. Sprinkle of chopped parsley
:22:27. > :22:31.which Teresa gave me in the market this morning.
:22:31. > :22:34.A little bit of oil and here we go.
:22:34. > :22:37.I can tell you just by the smell of them,
:22:37. > :22:40.I wouldn't say they're the best langoustines I've ever eaten
:22:40. > :22:44.cos, of course, they'd be in my restaurant but...
:22:44. > :22:50.Oh! I wish you were here.
:22:50. > :22:52.If you've been in Spain for some time,
:22:52. > :22:56.you're bound to have seen the festival of the Moors and the Christians.
:22:56. > :23:03.This is in Lleida.
:23:03. > :23:06.I think this sums up what the Spanish are about.
:23:06. > :23:10.They love being in big groups with all their friends and neighbours.
:23:10. > :23:14.They love celebration and they love showing off.
:23:14. > :23:17.These costumes are not old curtains- sewn up by your mum
:23:17. > :23:22.but proper tailored jobs that cost a fortune.
:23:22. > :23:26.The whole event is based on the re-conquest of Spain from the Moors.
:23:26. > :23:29.Even though that happened 700 years ago,
:23:29. > :23:32.it's just a mere blip in the minds of the Spanish.
:23:32. > :23:35.There's a word I've heard over and over again while I've been here
:23:35. > :23:44.and that is casticismo. It means the essence of being Spanish.
:23:44. > :23:49.I love those lavish medieval processions, which is just as well,
:23:49. > :23:53.as I'm going to the region of Valencia, the country of El Cid.
:23:53. > :24:00.And, unlike Don Quixote, he really did exist.
:24:00. > :24:08.Every castle has a story to tell, including this one in Morella.
:24:08. > :24:11.I was on my way to a paella festival further south
:24:11. > :24:15.but I couldn't resist stopping off.
:24:15. > :24:20.But actually it's a bit of schoolboy escape, I suppose,
:24:20. > :24:24.because, in the 1960s, there was this fabulous film called El Cid
:24:24. > :24:27.and having just seen Ben-Hur,
:24:27. > :24:30.Charlton Heston was the star in my firmament,
:24:30. > :24:32.and El Cid was the next one.
:24:32. > :24:34.They don't make films like El Cid any more.
:24:34. > :24:37.The epics, we used to call them. So, I had to come here to Morella
:24:38. > :24:42.because El Cid sacked this castle up here.
:24:42. > :24:46.He's seen as the Christian knight who began the process
:24:46. > :24:49.which kicked the Moors out of Spain.
:24:49. > :24:52.Nothing could be further from the truth, of course.
:24:52. > :24:55.Most of his time he was a a knight errant, I suppose, mercenary,
:24:55. > :24:59.looking back on it,
:24:59. > :25:01.and he spent a lot of his time working for the Moors
:25:01. > :25:04.and, in fact, I think when he sacked Morella, here,
:25:04. > :25:09.he was working for the Moors. He then went on and took Valencia.
:25:09. > :25:11.They don't make them like that any more.
:25:11. > :25:14.And to me, this beach near Valencia -
:25:14. > :25:16.Peniscola - could never be an ordinary beach.
:25:16. > :25:19.In my mind, it will always ring to the thunder of hooves
:25:19. > :25:24.and the swoosh of arrows in glorious Technicolor.
:25:24. > :25:27.But getting back to food, the point of my journey,
:25:27. > :25:31.while I was here, I came across this simple refreshing salad
:25:31. > :25:34.made with the famous Valencia oranges.
:25:34. > :25:37.Something the Moors made great use of.
:25:38. > :25:41.This is a combination of oranges and salt cod.
:25:41. > :25:45.I'm making the dressing using fresh- orange juice, sherry vinegar,
:25:45. > :25:51.extra virgin olive oil, salt and pepper.
:25:51. > :25:54.Always like to taste my dressings and what I'm looking for here,
:25:54. > :25:59.is it sweet enough with all that orange juice?
:25:59. > :26:01.Can do with a tiny bit of sugar in there
:26:01. > :26:04.just to reinforce the sweetness of those Valencia oranges.
:26:04. > :26:07.It's a very popular salad from Valencia
:26:07. > :26:09.but also popular in Andalucia.
:26:09. > :26:12.What I like about it is the contrast of the orange segments
:26:12. > :26:17.and the salt cod and the bitterness- of the black olives.
:26:17. > :26:20.Salt cod has a certain sweetness.
:26:20. > :26:21.It's funny how something that was designed
:26:21. > :26:24.purely as a way of preserving fish,- centuries ago,
:26:24. > :26:29.has imparted a flavour the Spanish can't live without.
:26:29. > :26:32.Now it's red onions, black, slightly bitter olives,
:26:32. > :26:38.parsley and segments of boiled egg.
:26:38. > :26:48.Finally, the all important citrus dressing.
:26:48. > :26:56.
:26:56. > :27:00.$:/ENDFEED.
:27:00. > :27:02..
:27:02. > :27:02.This
:27:02. > :27:02.This week
:27:02. > :27:05.This week I
:27:05. > :27:10.This week I want to do a masterclass in how to prepare
:27:10. > :27:14.something many of you could be tucking into this Sunday. It might
:27:14. > :27:18.be scallops, but it will be when you see this. It is a shoulder of
:27:18. > :27:20.pork. It is a great cut of meat. Slow cooked and prepare it properly
:27:21. > :27:25.Slow cooked and prepare it properly with one of the great veg. The
:27:25. > :27:33.reason I want to do this, I was in London the other day and I was not
:27:33. > :27:43.part of the judging panel, but a guy called Guy who is a UK farmer
:27:43. > :27:43.
:27:43. > :27:53.won Arable Farmer of the Year and his crop is carrots. These are his
:27:53. > :27:54.
:27:54. > :27:58.carrots. This is supposed to be mineral water. In In France, this
:27:58. > :28:05.is mineral water, but we are in Clapham so you have got tap water!
:28:05. > :28:09.But when you are in Broadway, it has amazing tap water in New York.
:28:09. > :28:19.You can get away with that as well. We add butter to the pan. You are
:28:19. > :28:19.
:28:19. > :28:26.not a fan of butter. I like butter. A pinch of sugar. That's a pinch?
:28:26. > :28:30.can't take it out. The idea is we boil this up and it
:28:30. > :28:34.will cook at the same time as the carrots take to cook. We create a
:28:34. > :28:41.sauce. Now, with the pork. The great thing about this recipe, it
:28:41. > :28:49.is slow cooked pork and particularly a piece of meat like
:28:49. > :28:59.this, shoulder. I don't know if you know the geography of the UK. He is
:28:59. > :29:00.
:29:00. > :29:09.from down south, this would feed 36. This is a proper tribute, you stick
:29:09. > :29:14.the veg on. You stick the onion on. Chunks... Did you have Fred
:29:14. > :29:17.Flintstone here? Yes, we have got that. Had is a shoulder of pork and
:29:17. > :29:21.get the pork like that and rub it with salt over the top and good
:29:21. > :29:27.pork, you don't have to do anything with it. Just make sure it is
:29:27. > :29:32.scored over the top like that and set the oven really low 300 degrees
:29:32. > :29:36.Fahrenheit and you want to cook this really gently for about four
:29:36. > :29:44.hours. Then, after about three hours, you take the tin foil off
:29:44. > :29:50.and cook it for another three to four hours. Really? It sits in a
:29:50. > :29:56.really low oven. You cook it like this with the tin foil on and half-
:29:56. > :30:05.way through the take the tin foil off and that's how you get the
:30:05. > :30:10.crackling. Some of the carrots are available from the supermarket.
:30:10. > :30:15.Where is he from? He is from Yorkshire. I did tell you I wasn't
:30:15. > :30:20.on the judging panel, I was just there. It is god's own country is
:30:20. > :30:25.Yorkshire. Moving on to yourself. Great career. 15 years old, you
:30:25. > :30:32.started out in New York? I was just doing weddings.
:30:32. > :30:39.Is that how you got spotted? No, I didn't get spotted ar a long time.
:30:39. > :30:46.It was the theatre. You went to drama school? I did the weddings. I
:30:46. > :30:50.paid my way through college with that and my first break was in the
:30:50. > :30:55.Broadway show, Rent. It was off Broadway.
:30:55. > :31:00.The first time people saw it was in Broadway? How do you cook and talk
:31:00. > :31:07.at the same time? I can barely make French toast and I'm so impressed.
:31:07. > :31:10.Sorry... We're not going to eat this. It is all predone.
:31:10. > :31:17.The multi-tasking is very handy for you.
:31:17. > :31:22.It is easy. Just chop it it and throw it in. This is just a little
:31:22. > :31:28.bit of sauce. Another great British ingredient is Bramley apples. I
:31:28. > :31:32.don't know if you have them in the US? Granny apples? Bramley. They
:31:32. > :31:38.call them cooking apples. They are brilliant with roast pork. That's
:31:38. > :31:44.what you are having. Fluffy. A lovely texture.
:31:44. > :31:48.I am embarrassed to be on this show. I can't cook at all. I'm sitting
:31:49. > :31:54.here and I'm fascinated. We saw new Rent, but it was Wicked
:31:54. > :31:58.that really launched your career, would that be fair? Sure. Wicked,
:31:58. > :32:05.that was your part, really, you made that your part? I developed it
:32:05. > :32:09.for many years and yeah, it was a great experience and I have been
:32:09. > :32:16.touring a lot and trying to zo all the other -- do all the other stuff
:32:16. > :32:21.and TV and film. My three-year-old son with me in London, Walker. He
:32:21. > :32:25.really appreciates my cooking and so I'm trying to do the touring
:32:25. > :32:31.with being mummy and finding good food.
:32:31. > :32:34.You should make him a cake. wanted to get you guys a picture.
:32:34. > :32:39.He is obsessed with garbage trucks. He really is.
:32:39. > :32:43.He needs to get out more really! Every morning we wake up three
:32:43. > :32:48.times for recycling, the gardening stuff and then the regular thrash
:32:48. > :32:53.and we cuddle with a blanket and watch the guy come. Yes, my mother-
:32:53. > :32:59.in-law and had a bonding moment and we made a birthday cake together
:32:59. > :33:05.which was really very good for the two of us and we made a cake and I
:33:05. > :33:10.shaped it, I googled it and I copied somebody else's and I cut it
:33:10. > :33:16.out and decorated and I made chocolate doughnuts for the wheels.
:33:16. > :33:22.Is that impressive? Very impressive. This is supposed to be an interview
:33:22. > :33:32.about you and your career. I would rather talk about this. You know
:33:32. > :33:38.
:33:38. > :33:43.where it says WM, Waste Management, but I put W for Walker.
:33:43. > :33:51.You have got to talk to me about Glee. Loftly, camera one, explain
:33:51. > :33:54.to him about what Glee is? What do you mean? He he doesn't know?
:33:54. > :33:59.likes garbage trucks as well! It is a musical television show
:33:59. > :34:04.about these kids that are sort of, a little bit the outcasts and it is
:34:04. > :34:10.just become a huge sensation. huge success around the world as
:34:10. > :34:15.well. I play the mom to a girl in real life who is like 27 years old.
:34:15. > :34:20.It is really not the greatest opportunity for me.
:34:20. > :34:24.Secret rily when -- secretly when you are doing stuff, is there real
:34:24. > :34:30.competitions between the voices there because there must be?
:34:30. > :34:38.Come on. Let the beans out. They must go, "She is not very good.".
:34:38. > :34:45.It is not about the singing. It is hard for me a woman close to 40 to
:34:45. > :34:50.be on TV with this girl - I just wish I was playing her younger
:34:51. > :34:56.sister. We do great duets and in one season I had like, do you call
:34:56. > :35:00.it a cougar here, if you date a really young guy? I had the really
:35:00. > :35:03.young hot guy and he was into me. So that was very flattering.
:35:03. > :35:06.There you go. LAUGHTER
:35:06. > :35:12.And what are you doing tonight? LAUGHTER
:35:12. > :35:16.That came out wrong actually! LAUGHTER
:35:16. > :35:18.How old are you? You are at the theatre tonight!
:35:18. > :35:23.LAUGHTER I am at the theatre... You know
:35:23. > :35:29.what I meant! I am at the theatre, cougar and all!
:35:29. > :35:33.I don't interview people very often. I can cook really well.
:35:33. > :35:36.That's a man who is cooking a shoulder of pork in less than three
:35:36. > :35:38.hours and he is talking about six hours.
:35:38. > :35:45.It is very becoming to watch a man cooking.
:35:45. > :35:49.Tell us what you are actually doing tonight. I'm on stage at 8pm. I am
:35:49. > :35:54.at the Apollo, I am doing my own concert from lots of shows I have
:35:54. > :36:01.been in and songs I love. Last year I was here, I was at the Royal
:36:01. > :36:04.Albert Hall, but this week the Apollo is more intimate, 800 seats
:36:04. > :36:12.or something. This is a true collection of your
:36:12. > :36:16.favourite songs. Barbra Streisand is a huge idol of yours. She
:36:16. > :36:20.started another tour? I actually got to meet her once. I had to sing
:36:20. > :36:24.at a tribute for her and I was terrified to have to do that and
:36:24. > :36:26.then I got to meet her afterwards and she said she didn't have her
:36:26. > :36:31.glasses on so she wasn't sure if it was me!
:36:32. > :36:33.Well, there you go. Do you want to taste a carrot or this? What do you
:36:34. > :36:40.suggest. You have got to taste a carrot.
:36:40. > :36:43.I am concerned this is very hot. Can you cut it for me, please?
:36:43. > :36:46.Thank you. LAUGHTER
:36:46. > :36:49.Is it going to burn my mouth? all right. You have got some water.
:36:49. > :36:54.Just nod. It is delicious.
:36:54. > :36:58.There you go. If there is a skill or a tip, you would like me to
:36:58. > :37:03.demonstrate on the show, perhaps you need help with a cooking
:37:03. > :37:07.technique, I know I do with my interview technique. You can get
:37:07. > :37:17.the details via our website at bbc.co.uk/saturdaykitchen.
:37:17. > :37:18.
:37:18. > :37:27.What are are we making for you, you could be facing chicken with slow
:37:27. > :37:32.roasted tomatoes, or food hell, plums and marsipan. I am going to
:37:32. > :37:39.use pastry and make a puff pastry part and fill it with plums, baked
:37:39. > :37:46.in the oven and a scoop of vanilla ice cream. Some of the viewers and
:37:46. > :37:53.the chefs get to decide Idina Menzel's fate.
:37:53. > :38:03.It is the Great British Menu. They take up the challenge of cooking an
:38:03. > :38:16.
:38:16. > :38:26.Olympic themed menu. Take a look at Despite the simplicity of this dish,
:38:26. > :38:48.
:38:48. > :38:50.Stephen struggled with timing when Well, I hope there's something
:38:50. > :38:52.Is this a dish fit for the Olympians? Well, I hope there is
:38:52. > :38:59.What have we got here, something really exciting in there
:38:59. > :39:05.Me too. The quality of the pigeon's great,
:39:05. > :39:07.Fundamental basis of this dish is extremely conservative salad,
:39:07. > :39:09.on which the chef has said,
:39:09. > :39:11."Oh, crikey, I've just remembered the brief.
:39:11. > :39:13."Let's have some candied hazelnuts.
:39:13. > :39:15."That's not enough. Let's have a little deep-fried rice."
:39:15. > :39:17.OK, it's not the most imaginative thing I've ever eaten in my life,
:39:17. > :39:19.but it's certainly unusual and delicious,
:39:19. > :39:21.and I think you two have just
:39:21. > :39:26.got out of the wrong side of the bed this morning.
:39:26. > :39:28.Stephen's straightforward salad has split the panel.
:39:29. > :39:30.Can James do any better
:39:30. > :39:33.with his riff on roast chicken with sage and onion,
:39:33. > :39:35.featuring a sage panna cotta, onion consomme
:39:35. > :39:38.and confit chicken wings?
:39:38. > :39:41.His ground-breaking onion pearls, made using liquid nitrogen,
:39:41. > :39:43.failed to pack a punch with veteran Angela,
:39:43. > :39:53.who gave the dish a six in the heats.
:39:53. > :39:54.By combining different textures and temperatures,
:39:54. > :39:57.James hopes to surprise the judges' taste buds.
:39:57. > :39:59.But will they think his modern techniques
:39:59. > :40:09.break culinary boundaries?
:40:09. > :40:12.
:40:12. > :40:15.I have to say, it doesn't look very appetising.
:40:15. > :40:17.Somebody's working here on temperature contrast
:40:17. > :40:19.as well as flavour contrast.
:40:19. > :40:22.I'm not sure what they are, but they are stone cold.
:40:22. > :40:24.Oh, they're revolting too. Oh, wait a minute.
:40:24. > :40:26.The onion pearls are created
:40:26. > :40:30.by dropping onion puree into liquid nitrogen.
:40:30. > :40:34.The idea of the contrast, pouringthe hot onto the cold, really lovely.
:40:34. > :40:36.I think it just needs refinement. I love the broth.
:40:36. > :40:39.I think it's a really beautifully flavoured thing,
:40:39. > :40:44.and a bit of gold leaf. What's wrong with a bit of gastro bling?
:40:44. > :40:46.I feel like I should be whippingmyself for not loving this dish more,
:40:46. > :40:50.because this chef is making a real go of it, trying to be successful.
:40:50. > :40:53.I think it's not there yet. All it needs is a little tweak here,
:40:53. > :40:54.little tweak there, little bit of lifting,
:40:54. > :40:59.little bit of, you know, and it would just be tickety-boo.
:40:59. > :41:02.So, neither starter has bowled over the judges.
:41:02. > :41:04.Now, it's the fish course,
:41:04. > :41:07.and having scored higher than Stephen in the heats,
:41:07. > :41:11.James is feeling confident.
:41:11. > :41:13.Stephen's up first, with his seafood platter,
:41:13. > :41:16.presented in edible Olympic rings and featuring nine different types
:41:16. > :41:18.of fish and shellfish.
:41:18. > :41:22.I thought your fish dish was interesting. Lots going on.
:41:22. > :41:25.Maybe, for me, maybe, a little bit too much going on.
:41:25. > :41:27.I've got to do five things, cos I've got the five rings.
:41:27. > :41:29.I'm sort of stuffed there, really, but I can't leave a couple empty,
:41:30. > :41:33.cos they think "Why's that empty?"
:41:33. > :41:36.With three coloured jellies, poached lobster, chilli crab,
:41:36. > :41:38.ceviche scallops and a mackerel tartare
:41:38. > :41:41.among the elements of his dish,
:41:41. > :41:42.Stephen was pushed for time on Tuesday,
:41:42. > :41:47.and he's struggling again today.
:41:47. > :41:49.Finding this one a bit of a push, Stephen?
:41:49. > :41:51.Mate, this is my Achilles heel when it comes to timing.
:41:51. > :41:53.You've got a lot going on, haven't you?
:41:53. > :41:55.Just never appreciate how long it takes
:41:55. > :41:58.to put all this on a plate, to be honest.
:41:58. > :42:00.I thought I had loads of time, but...
:42:00. > :42:03.With time against him, Stephen gets his collection
:42:03. > :42:08.of cold classics to the pass, but is it what the judges are looking for?
:42:08. > :42:10.Let's hope they don't feel a little bit annoyed
:42:10. > :42:19.that it was so late.
:42:19. > :42:21.Wowser! It's the Olympic rings!
:42:22. > :42:24.I think someone's worked very, very hard at this!
:42:24. > :42:26.But that is lovely and colourful and... Clever.
:42:26. > :42:29.I think the crab is very nice, I think the lobster is lovely.
:42:29. > :42:32.I think the potato and the scallop is nice.
:42:32. > :42:34.The only one not working is the salmon.
:42:34. > :42:36.A lot of bitterness coming off the jelly makes it too tart.
:42:36. > :42:38.I think that he could have put a sort of mustardy sauce
:42:38. > :42:41.with the smoked fish or something
:42:41. > :42:43.that made each one a little bit different.
:42:43. > :42:45.The one that works best for me is the lobster with the oyster
:42:45. > :42:48.and the caviar, because the caviar acts as a seasoning.
:42:48. > :42:52.I don't think this dish breaks any new ground at all. The idea's nice.
:42:52. > :42:55.It is not a world class, gold medal winner for me.
:42:55. > :42:58.But I think we've got a real potential winner here. Absolutely.
:42:58. > :43:00.The innovation lies in the visual appeal.
:43:00. > :43:04.That's where the true originality... And it stops there.
:43:04. > :43:09.Just needs to go...ur-r-h...further.
:43:09. > :43:11.So, Stephen's fish has room for improvement.
:43:11. > :43:14.Can James outstrip him
:43:14. > :43:20.with his lobster with Iberico ham, aubergine caviar and broccoli?
:43:20. > :43:22.His unusual combination of orange-spiced aubergine and broccoli
:43:22. > :43:27.impressed veteran Angela Hartnett.
:43:27. > :43:31.But the dish stands or falls by the- last minute cooking of the lobster.
:43:32. > :43:34.There's nothing to hide behind. The lobster's got to be perfect,
:43:34. > :43:39.cos if it isn't then I might as well not bother.
:43:39. > :43:40.It's the main element of the dish. If it's not right,
:43:40. > :43:43.it's going to let the whole dish down.
:43:43. > :43:45.As James warms the lobster in a spiced butter,
:43:45. > :43:50.the final prep demands every ounce of his attention.
:43:50. > :43:52.Yeah.
:43:52. > :43:54.Oh, thank you.
:43:54. > :44:00.I nearly forgot my foam.
:44:00. > :44:02.Is James' lobster with a twist
:44:02. > :44:06.a suitable show stopper for the Olympic feast?
:44:06. > :44:08.It's a good-looking dish.
:44:08. > :44:13.I've always wanted to eat food from a plate shaped like a bedpan.
:44:13. > :44:17.Well, this is a very generous, beautifully cooked lump of lobster.
:44:17. > :44:20.I'm not sure the aubergine does anything for it.
:44:20. > :44:24.I think the aubergine works extremelywell with it. I think it's fabulous.
:44:24. > :44:26.Would you like to explain to me what the natural relationship
:44:26. > :44:30.between florets of broccoli and aubergine is?
:44:30. > :44:33.You're saying you can't put aubergine and broccoli together?
:44:33. > :44:35.Yes. Not in this case, anyway.
:44:35. > :44:37.Oh, I don't agree. Don't be ridiculous.
:44:37. > :44:41.It's called innovation, when you put new ingredients together.
:44:41. > :44:44.Just adding something with knobs on does not make it innovation.
:44:44. > :44:47.It makes something with knobs on, or in this case broccoli on.
:44:47. > :44:49.I'm very sad, Matthew,
:44:49. > :44:52.that you don't appreciate the skillinvolved from the chef on this dish.
:44:52. > :44:54.The lobster's perfectly cooked.
:44:54. > :44:56.Well, I think the claws are perfectly cooked,
:44:56. > :44:59.but the body that I've got, frankly,
:44:59. > :45:03.reminds me of a bit of marine-flavoured chewing gum.
:45:03. > :45:06.It's perfect! The day that mud wrestling becomes an Olympic sport,
:45:06. > :45:15.this dish can go through.
:45:15. > :45:23.$:/ENDFEED.
:45:24. > :45:24.Rachel
:45:24. > :45:24.Rachel Khoo
:45:24. > :45:28.Rachel Khoo will
:45:28. > :45:35.Rachel Khoo will be opening her little Paris kitchen again. She
:45:35. > :45:45.visits her local bread shop and cooks eggs in pots. Simple, but
:45:45. > :45:58.
:45:58. > :46:01.delicious. With two of the greatest eggs-ponents. We will have no no no
:46:01. > :46:09.poultry eggs-cuses. Right, it is time for more cooking.
:46:09. > :46:16.This time from the man himself, Michel Roux. Welcome back, Michel.
:46:17. > :46:22.Something not French? Yes. Poussin Something not French? Yes. Poussin
:46:22. > :46:27.with ginger and lemongrass. What do we need? Poussin, spring
:46:27. > :46:33.chicken. Two baby. The very important, you have got to take the
:46:33. > :46:41.wishbone part. These are little baby poussin. You
:46:41. > :46:47.are moving fast. I am going to do the lemongrass. I mention this part
:46:47. > :46:56.of the world, you do love this part. Straight after the show you are
:46:56. > :47:03.going... I am on my way tonne. -- tonight.
:47:03. > :47:09.I am going to my restaurant in Vietnam. It is a lovely French
:47:09. > :47:14.restaurant. It is on an island looking at the sea. There will be
:47:14. > :47:20.12 chefs and I will be one of them and you can come and visit me. It
:47:20. > :47:30.is a lovely country. Why that area? Why did you fall in love with that
:47:30. > :47:32.
:47:32. > :47:36.area? It is the third largest city and 500,000 is the population I
:47:36. > :47:43.love their food. It is light. It is fresh. It is healthy because they
:47:43. > :47:47.don't use any fat like the French do. The French use a lot of fat and
:47:47. > :47:51.cream or more than they should sometimes. Over there, they don't,
:47:51. > :47:57.you see. They have got marvellous salad, but what I love is the
:47:57. > :48:04.products. They have got vegetables, fruit and seafood.
:48:04. > :48:11.You have a a great larder there as well. Although we are using ginger.
:48:11. > :48:15.One of the dishes that have never really taken off is the lobster and
:48:15. > :48:24.the ginger? In that dish, I have been using ginger for at least 25
:48:24. > :48:30.years. Now we stuff the poussin with ginger and lemongrass and we
:48:30. > :48:39.put it into the steamer. Underneath the steamer, we have water with a
:48:39. > :48:45.little bit of salt. We are going to utilise the liquor
:48:45. > :48:50.from this. And we are going to cook the poussin for about 15 minutes.
:48:50. > :48:55.The poussin are about 350 grams. They go in there gently.
:48:55. > :49:01.You are a great believer that travel broadens the mind in terms
:49:01. > :49:06.of food. You visited Japan. This is one of the places you visited with
:49:07. > :49:13.the scholarship? You are doing it all. I have nothing to do and
:49:13. > :49:23.talking, but you are working hard. Yes, I took my scholar to Japan. We
:49:23. > :49:32.
:49:32. > :49:38.went to Tokyo. We had an he had an educative trip.
:49:38. > :49:47.There is a a sink in the back to wash your hands.
:49:47. > :49:52.We put these in the steamer 15 minutes ago. That's marvellous. We
:49:52. > :49:58.are going to cut legs and the breast. In Japan, we saw so many
:49:58. > :50:08.things, I mean it was lovely. You know, doing it with people, a chef
:50:08. > :50:12.
:50:12. > :50:18.who has one star, two-star. You read the recipe, haven't you?
:50:18. > :50:22.Oh, you have got the book. How did you get the book? Tell us about the
:50:22. > :50:28.book. You can tell he has done this before.
:50:28. > :50:33.It is the Michel Roux Collection with 200 of my best recipes and you
:50:33. > :50:40.did know about the book because you got a copy a few days ago. An
:50:40. > :50:46.advanced copy. Oh no, what is that? He is a star! I said that I would
:50:46. > :50:51.bring this. You know something, I don't know where you got that.
:50:51. > :50:57.thing about it, Michel has a golf tournament going on and I entered
:50:57. > :51:03.it once, well in 2009, was it? Don't remind me.
:51:03. > :51:08.2010 at Wentworth Golf Course and I tennered and I won -- I entered and
:51:08. > :51:11.I won and last year, I didn't play very well. No, last year, you had a
:51:11. > :51:17.break. But this year, I played really well
:51:17. > :51:23.and I won again! There is not going to be enough space for you.
:51:23. > :51:28.I believe if you win it three times, you get food for life at the
:51:28. > :51:34.Waterside! I didn't know that!
:51:34. > :51:38.That was a fantastic golf day. played superbly well and you
:51:38. > :51:44.deserved the first prize and your team won as well. I never saw
:51:44. > :51:49.anything like that. We had Nick Faldo on the second hole playing
:51:49. > :51:55.the last round! You played fantastically well and we had a
:51:56. > :52:01.lovely day. We had a bit of rain. In Britain, we get rain sometimes.
:52:01. > :52:08.You want me to deep fry this rocket? You are talking a lot. May
:52:08. > :52:13.I say what I am doing? I am putting the carcass in here because that's
:52:13. > :52:23.going to flavour, that is my miso. I am not used to washing anything
:52:23. > :52:25.
:52:25. > :52:27.in my kitchen. Not me! LAUGHTER
:52:27. > :52:30.So the breasts we put them just there and the legs, you are going
:52:31. > :52:33.to fry them. Where is my oil? Is that the one? No, that's not the
:52:33. > :52:35.one that I want. When you give him a bottle in the
:52:35. > :52:42.morning this is what happens. That's better.
:52:42. > :52:48.Right. Look at that. The broccoli is ready. Right, the sauce for this,
:52:48. > :52:52.you want me to pass this sauce through a sieve? You need cornflour.
:52:52. > :53:00.Mix, please, thank you chef. The problem with him, you have got
:53:00. > :53:07.to tell him two or three times the same thing. He maybe good at golf,
:53:07. > :53:13.but... Just put that in there. is splashing. It is splashing me.
:53:13. > :53:22.So you are going to crisp up the legs? Yes, we can see that. That's
:53:22. > :53:32.why this is I told you to put a clean shirt on a few minutes ago.
:53:32. > :53:32.
:53:32. > :53:37.So you want me to just slightly thicken this sauce? That's my
:53:37. > :53:45.little pie rise. Oh, you make a mess again.
:53:45. > :53:50.Oh, that wasn't actually me. I'm just just cleaning up after you.
:53:50. > :54:00.did something without saying. This is the Thai rice. You saw it
:54:00. > :54:01.
:54:01. > :54:06.Michael, didn't you? The rice. Long grain rice, Thai rice. Now a plate
:54:06. > :54:10.for the presentation. Is this going to be ready? It is ready. It is
:54:10. > :54:15.ready. LAUGHTER
:54:15. > :54:17.Really, seriously. Ah, that's better.
:54:17. > :54:25.LAUGHTER We're getting there. Look at that.
:54:25. > :54:31.Take the cup away. Carry on, chef. You upset 40 people on that day.
:54:31. > :54:37.All the other golf golfers, they don't like you anymore. The team
:54:38. > :54:43.won because you did so well too. So rice. I love feeling my rice with
:54:43. > :54:50.my hand. I know some people think it is not right, but it is. Fried
:54:50. > :54:58.rice is beautiful. Be generous. That's for two people. Then put a
:54:58. > :55:04.little breast of the baby poussin there. OK and that's it and then
:55:04. > :55:09.you put the legs, crispy legs. You have got two textures, soft, the
:55:09. > :55:13.breast and crunchy the legs. There you have got broccoli.
:55:13. > :55:20.This kitchen is a mess. It was not a mess before I started.
:55:20. > :55:23.We are in HD now. We are supposed to clean up as we go. Not me. I am
:55:23. > :55:33.your guest. I don't think I will be invited again.
:55:33. > :55:34.
:55:34. > :55:40.It is a bit like golf. You just do like that, you see. You see what I
:55:40. > :55:47.do. A bit of sauce. The sauce is ready? I thickened up the cooking
:55:47. > :55:57.liquor with a little bit of cornflour. You don't put the sauce
:55:57. > :56:00.on the leg. On the breast. On the breast. Have you got the bowl?
:56:00. > :56:08.is full of sauce. It is already done.
:56:08. > :56:18.Tell us what that is again? Asian- style poussin with ginger and lemon
:56:18. > :56:22.
:56:22. > :56:25.grass. That is our dish. Light and LAUGHTER
:56:25. > :56:32.Dive into that. Tell us what you think.
:56:32. > :56:38.I don't know where you start with it really. The the sauce that you
:56:38. > :56:42.made is just the liquor? flavour of the ginger and
:56:43. > :56:47.lemongrass is fantastic. It is a very healthy, very light dish and
:56:47. > :56:49.prepared and cook in no time especially if you have got James
:56:49. > :56:52.Martin with you. And you need three hours to clean
:56:52. > :56:59.up the stove afterwards. That's another matter.
:56:59. > :57:05.This is great. Let's go back to Gerrard's Cross to
:57:05. > :57:15.see what Olly has chosen to go with Michel's musen.
:57:15. > :57:23.
:57:23. > :57:31.With Michel's poussin and its upbeat freshness, a white wine with
:57:31. > :57:36.subtle rishness is the perfect -- freshness -- richness is perfect.
:57:36. > :57:41.This one is a cracker, but with the modern addition with the ginger and
:57:42. > :57:51.lemongrass in this dish, it is boosted to the all time of Chenin
:57:52. > :57:53.
:57:53. > :57:57.Blanc with its sophistication and fruity selection. I am selecting
:57:57. > :58:01.Chenin Blanc 2012. This wine comes from South Africa and it is a
:58:01. > :58:05.region I am excited about. It has young winemakers working with top
:58:06. > :58:11.quality fruit delivering wines that are great value for money. Ah, it
:58:11. > :58:17.is so upbeat. It is perfect for keeping the British end up. It has
:58:17. > :58:25.good fruit concentration and that's why Chenin Blanc loves to be paired
:58:25. > :58:29.with lemongrass and ginger. It has been aged in oak barrels which
:58:29. > :58:35.helps add weight to the texture. Think of that fresh greenery in the
:58:35. > :58:43.dish. Chenin Blanc starts fruity and ends fresher. That zing in the
:58:43. > :58:52.tail is the perfect combination. Michel, here is to your poussin of
:58:52. > :58:57.Cheers, indeed. I love Chenin Blanc. It is from
:58:58. > :59:01.South Africa. It is a lovely, light wine.
:59:01. > :59:04.Particularly with the dish. Lovely dish and simple and
:59:04. > :59:08.effective. Happy with that? I am extremely
:59:08. > :59:12.happy. It is time to find out who made it
:59:12. > :59:22.through to represent Wales in the final of the Great British Menu.
:59:22. > :59:42.
:59:42. > :59:47.Right, what is this? Ah, it is the I didn't push myself.
:59:47. > :59:52.James is serving his rare breed James is cooking three
:59:52. > :00:02.meat. Could this flavour choice be a step too far? James is cooking
:00:02. > :00:08.
:00:08. > :00:18.but is it a dish that takes I love the look of this.
:00:18. > :00:27.
:00:27. > :00:33.that amount of fat It's not a puritan,
:00:33. > :00:39.There's a very caramel-like, Matthew, you're right, as always.
:00:39. > :00:41.If you stop and break it down, then I think, you know,
:00:41. > :00:42.the daring and the originality of it
:00:42. > :00:43.and the creativity of it becomes evident.
:00:43. > :00:44.three different cuts of
:00:44. > :00:47.Sadly, I think this is probably not going to be innovative enough,
:00:47. > :00:52.but I personally would be very happy to eat it at the banquet.
:00:52. > :00:54.James has found a firm fan in Matthew.
:00:54. > :00:58.Can Stephen win the others over?
:00:58. > :01:00.His ambitious Bunny Pentathlon,
:01:00. > :01:02.featuring five different preparations of rabbit,
:01:02. > :01:11.was the top-scoring dish of the week.
:01:11. > :01:12.With a rabbit jelly, a burger,
:01:12. > :01:14.a slow-cooked loin, faggots
:01:14. > :01:16.and a pressed rabbit croquette all to get perfect,
:01:16. > :01:21.it's an Olympian task fraught with pitfalls.
:01:21. > :01:23.Oh, hang on. Two seconds.
:01:23. > :01:28.In the rush, Stephen's forgotten his rabbit belly garnish.
:01:28. > :01:30.Blimey. Want to borrow my...?
:01:30. > :01:33.He's pulled it off, but does Stephen's quirky take on the brief
:01:33. > :01:43.deliver a once-in-a-lifetime gastronomic experience?
:01:43. > :01:43.
:01:43. > :01:45.Already, I'm happier. You know?
:01:45. > :01:47.I'm in a velodrome here or something, right?
:01:47. > :01:49.10, 11, 12...
:01:49. > :01:53.There are at least 12 separate elements on this dish.
:01:53. > :01:57.Plating this up for 100 people would be an absolute nightmare.
:01:57. > :02:02.Some amazing flavours going on here.- Very different.
:02:02. > :02:03.He obviously means it to be a sort of pentathlon. Round you go.
:02:03. > :02:05.At the end of it, you say, "Right, I've done rabbit,"
:02:05. > :02:07.but you haven't had one delicious dish.
:02:08. > :02:10.Oh, stop it. That's strong.
:02:10. > :02:14.I love the burger. I think the burger's fabulous.
:02:14. > :02:17.The problem is, you're having too much of a good thing here. Yes!
:02:17. > :02:19.You're absolutely right.
:02:19. > :02:21.There are too many good things on the plate for you.
:02:21. > :02:23.What is the primary quality of a pentathlete?
:02:23. > :02:26.Endurance.
:02:26. > :02:28.That's what it's really about.
:02:28. > :02:31.And that's what this dish asks you to do - you've got to endure it.
:02:31. > :02:34.Yet again, the judges can't agree.
:02:34. > :02:37.Could the dessert be James' chance to land a winning blow?
:02:37. > :02:39.His theatrical deconstructed lemon and raspberry cheesecake
:02:39. > :02:49.won an impressive 8 from Angela Hartnett,
:02:49. > :02:50.
:02:50. > :02:52.Just as he's racing to plate up,
:02:52. > :02:54.the cold dry ice has split one of James' tea boxes.
:02:54. > :02:56.That box has made me panic a bit now.
:02:56. > :03:00.And things are about to get even worse.
:03:00. > :03:05.James' new thinner cones won't stand up on his dish.
:03:05. > :03:09.With Stephen's help, he's managed to rescue the situation.
:03:09. > :03:12.Be very careful, because they're supposed to be stood up.
:03:12. > :03:22.Ah, well.
:03:22. > :03:23.
:03:23. > :03:25.Oooh! I like a bit of drama.
:03:25. > :03:27.This is good. It's a bit of theatre.
:03:27. > :03:29.This is actually perfumed dry ice.
:03:29. > :03:31.It is, isn't it?
:03:31. > :03:34.I've had lots of dry ice extravaganzas,
:03:34. > :03:41.but never smelling of raspberries.
:03:42. > :03:44.I do think the chef here has spent a lot of time
:03:44. > :03:46.thinking about the dry ice.
:03:46. > :03:49.Puddings are the place where you can actually go a bit crazy,
:03:49. > :03:51.I think he's missed an opportunity here.
:03:51. > :03:53.Very well behaved. Do you know what?- I quite like that,
:03:53. > :03:55.because it's small. Small and perfectly formed.
:03:55. > :03:57.This is not a landmark pudding,
:03:57. > :03:59.but I can see a whole lot of Olympians polishing that off
:03:59. > :04:03.and leaving the end of the dinner looking pretty damn chirpy.
:04:03. > :04:08.So, despite the drama, James' dessert has impressed the judges.
:04:08. > :04:10.Now for Stephen's classic lemon meringue pie,
:04:10. > :04:20.chocolate mousse and strawberry trifle,
:04:20. > :04:29.
:04:29. > :04:31.Ah! There is a pudding.
:04:31. > :04:33.Very pretty. Lemon meringue pie.
:04:33. > :04:35.OK, let's see what this one is.
:04:35. > :04:37.Oh, it's chocolate mousse with a bit of gold leaf. Mmm.
:04:37. > :04:40.Actually, I've realised - bronze, silver and gold.
:04:40. > :04:47.Oh! Very clever.
:04:47. > :04:48.Is it radical? I don't care.
:04:48. > :04:51.It's lovely. It's witty,
:04:51. > :04:52.it has the Olympic thing - bronze, gold, silver.
:04:52. > :04:56.And it's skilful, you know? I think it's good. It's innovative.
:04:56. > :04:58.Tell me what the innovation is. The game.
:04:58. > :05:02.The game is the first person to get to gold.
:05:02. > :05:04.I think that's fun. That's not really... I mean...
:05:04. > :05:05.I would never invite you to my party.
:05:05. > :05:08.I would never let you play this game with me.
:05:08. > :05:10.It's un-pompous and simply delicious,
:05:10. > :05:13.and, in a way, uncomplicated.
:05:13. > :05:16.But it's not from the brief, Prue!
:05:16. > :05:25.With all four courses cooked and tasted, the chefs can do no more.
:05:25. > :05:29.It's time to reveal which dishes belong to which menu.
:05:29. > :05:32.It's always a relief to see how the menus stack up, which dishes go with which.
:05:32. > :05:36.They both work on different principles,
:05:36. > :05:39.but they both add up to really remarkable pieces of menu-making.
:05:39. > :05:41.It's a tough call.
:05:41. > :05:43.But we do have to come to a decision.
:05:43. > :05:46.Prue, have you come to a decision? Yeah, I have, definitely. Oliver?
:05:46. > :05:47.Yes, Matthew.
:05:47. > :05:49.Good. Well, I have too.
:05:49. > :05:56.So I think we should call in the chefs.
:05:56. > :06:02.Now, Stephen and James must brave the judges' den once again.
:06:02. > :06:07.James and Stephen, welcome to the judges' chamber.
:06:07. > :06:09.I'm sure you, as well as we do, want to know
:06:09. > :06:11.who is going forward to represent Wales
:06:11. > :06:13.at the final of the Great British Menu.
:06:13. > :06:16.Prue, have you chosen which one you- prefer? I have, and it's menu A.
:06:16. > :06:19.Oliver, have you chosen? It's also menu A, Matthew.
:06:19. > :06:22.Well, menu A wins, but it doesn't have a clean sweep,
:06:22. > :06:25.because I've voted for menu B.
:06:25. > :06:27.But I don't know who cooked menu A,
:06:27. > :06:37.so, Prue, if you'd like to pass over the envelope, we will find out.
:06:37. > :06:37.
:06:37. > :06:42.So, the chef going through to represent Wales
:06:42. > :06:51.in the final of the Great British Menu will be...
:06:51. > :06:54.Stephen Terry.
:06:54. > :07:00.Well done, mate.
:07:00. > :07:07.$:/ENDFEED.
:07:07. > :07:08.Right,
:07:08. > :07:08.Right, it
:07:08. > :07:12.Right, it is
:07:12. > :07:15.Right, it is time to eat some of your foodie questions. First on the
:07:15. > :07:21.line we have Georgina from Nottingham. Are you there,
:07:21. > :07:28.Georgina? What's your question, for Hi James. I have got a beautiful
:07:28. > :07:36.fig tree which gives me figs in the summer. At the end of the summer, I
:07:36. > :07:39.am left with carrier bags full of figs. I am wondering what I can do
:07:39. > :07:45.with them? I have figs in my orchard and at the end of the
:07:45. > :07:53.season, I put them in a tray and I take a bottle of port and cook them
:07:53. > :07:56.in the oven. A bit of five spices, but very little and when it is
:07:56. > :08:02.cooked, absorbs the pobg and continuously -- pork and
:08:02. > :08:09.continuously for half an hour, I put sauce and have them warm, not
:08:09. > :08:13.too hot. Delicious and ice cream. Put them in a jar and they will
:08:13. > :08:18.keep. That's lovely.
:08:18. > :08:23.He will be around. What dish would you like to see, heaven or hell?
:08:23. > :08:29.would like to see hell, please. Anna, from North Wales, are you
:08:29. > :08:34.there? I am. Good morning, everyone. What's your question? I would would
:08:34. > :08:39.like to make individual cheesecakes and I have the silicon tray to say
:08:39. > :08:42.put them in. What temperature and for how long I would cook
:08:42. > :08:48.individual cheesecakes? These are the New York-style cheesecakes?
:08:48. > :08:53.was there and I saw how to make amazing cheesecakes. Normally they
:08:53. > :09:00.throw the hole eggs in. They whip up the egg whites and fold it
:09:01. > :09:05.through it and that makes it nice and light. You want a tray half an
:09:05. > :09:12.inch full of water. You sit the tray in the water, it keeps it it
:09:12. > :09:19.nice and moist while it is cooking. Are you centigrade or Fahrenheit?
:09:19. > :09:25.Both. Centigrade 130, Fahrenheit 240.
:09:25. > :09:28.Really low for about an hour. And then pop them in the fridge. That's
:09:28. > :09:34.all they need. The water and the low temperature. What dish would
:09:34. > :09:40.you like to see? Hell. I am sorry. Hell. This is not looking good.
:09:40. > :09:50.Teresa, what's your question for us? How do you cook a fillet of
:09:50. > :09:51.
:09:51. > :09:55.beef? A whole fillet? Are you looking at a steak? No, a fillet of
:09:55. > :09:58.beef. Cut it in two so you have the thin
:09:58. > :10:02.end and the thick end. We were talking about sealing it earlier on.
:10:03. > :10:08.You have got to get a nice caramelisation and seal in the
:10:08. > :10:13.juices. Get the caramelisation on the outside and cook cook it at 190
:10:13. > :10:20.to 200 degrees in the oven, nice and slowly. The temperature you
:10:20. > :10:28.want in the middle if you are using a probe is about 38 semp ture and -
:10:28. > :10:32.- temperature and and leave it to rest. Twice as much resting time.
:10:32. > :10:41.That's the one. What dish? Heaven, please.
:10:41. > :10:48.Right, let's get down to business. It has to be a three-egg omelette
:10:48. > :10:52.cooked as fast as you can. We have a leader. We have a new oven. Lets
:10:52. > :10:57.put the clock on the screen. You wrote a book on eggs, do you
:10:58. > :11:07.remember. Are you ready? Three, two, remember. Are you ready? Three, two,
:11:08. > :11:33.
:11:33. > :11:36.LAUGHTER Oh dear.
:11:36. > :11:44.LAUGHTER Nice omelette there. Yes. Chef...
:11:44. > :11:49.Mine is a running omelette. Running omelette? It can go left or right.
:11:49. > :11:57.Running means it is still running around a farmyard. I don't like my
:11:57. > :12:02.eggs overcooked. Michel Roux, 24.96 seconds. In
:12:02. > :12:10.never happened since he was at college no doubt, but I'm going to
:12:10. > :12:20.disqualify you. Oh no. There you go. That's good. Michael
:12:20. > :12:25.
:12:25. > :12:30.Caines, 23.80. You go on the board. Or are you about there? Are you
:12:30. > :12:38.happy with that? Yes. That ruined my invite for golf next
:12:38. > :12:48.year! Will Idina Menzel get her idea of
:12:48. > :12:49.
:12:49. > :12:53.food heaven or food hell? Michel Roux needs help with his omelettes.
:12:53. > :12:59.You can peer into the world of Rachel Khoo. Today, she is baking
:12:59. > :13:09.eggs, but she is exploring the wonderful world of French bread.
:13:09. > :13:17.
:13:17. > :13:21.'Bakers are compared to artists 'And Christophe Vasseur
:13:21. > :13:26.Le pain des amis. La specialite! Salut, hein? A bientot.
:13:26. > :13:31.Rachel! Bonjour, Christophe. How are you? I'm good.
:13:31. > :13:33.A beautiful selection, as always. Thank you.
:13:33. > :13:38.But what you're most famous for is "le pain des amis". Particularly this bread.
:13:38. > :13:41.The famous "bread of friends".
:13:41. > :13:44.Exactly. Two-thirds of the taste is in the crust.
:13:44. > :13:54.Your bread and French bread, this is- the biggest difference - crust.
:13:54. > :13:57.
:13:57. > :14:00.Oeufs en cocotte, eggs in pots,
:14:00. > :14:02.this dish is a Parisian store cupboard dish.
:14:02. > :14:06.I'll use teacups for my recipe, but traditionally, you would use ramekins.
:14:06. > :14:10.It's my little British touch - cup and saucer.
:14:10. > :14:13.Tea for two. 'If you want to prepare it my way,
:14:13. > :14:18.'make sure the teacup porcelain isn't too thin or it'll crack in the oven.'
:14:18. > :14:25.Creme fraiche, a nice dollop.
:14:25. > :14:28.Pepper.
:14:28. > :14:35.And then you add your eggs.
:14:35. > :14:39.Add some dill, which has a lovely fresh taste.
:14:39. > :14:42.And one more spoon.
:14:43. > :14:46.I've made them before with a Bechamel sauce or cheese sauce.
:14:46. > :14:51.That's really delicious, too, but this is the quickest version.
:14:51. > :14:55.Et voila. That is your oeuf en cocotte, your eggs in pots.
:14:55. > :15:00.All you need to do now is bake it. Grab a tray.
:15:00. > :15:04.Or you can use a baking dish and you can put your cups in there.
:15:04. > :15:09.In it goes.
:15:09. > :15:13.Just some lukewarm water out the tap.
:15:13. > :15:17.'Fill the improvised bain-marie so the water covers half the teacups.
:15:17. > :15:23.'That will make them cook evenly at 180 degrees.'
:15:23. > :15:25.Let's have a look. Oh...
:15:25. > :15:27.Yes!
:15:27. > :15:30.They look perfect.
:15:31. > :15:33.'And now for the finishing touches.'
:15:33. > :15:38.I'm going to add a bit of...
:15:38. > :15:40.A little bit of salmon eggs on top.
:15:40. > :15:50.'Salmon eggs were a great discovery- for me. You can get them in specialist shops.
:15:50. > :15:57.You can root round your fridge and see what you've got left over. Ham, mushrooms, whatever you like.
:15:57. > :16:02.Let's not forget baguette soldiers.- Quite important. You need some dipping action.
:16:03. > :16:08.'Don't even think about soft white bread. The crunch packs the punch.'
:16:08. > :16:11.Aw, they look so pretty.
:16:11. > :16:16.And that's it. My oeuf en cocotte. This is the fun part - eating it.
:16:16. > :16:22.That looks pretty amazing.
:16:22. > :16:25.I don't know what to say. It's good!
:16:25. > :16:29.'The tastiest teacup you've ever seen - glorious gooey egg
:16:30. > :16:39.'and the crunchiest, freshest of baguettes.
:16:40. > :16:40.
:16:40. > :17:21.Apology for the loss of subtitles for 41 seconds
:17:21. > :17:22.The
:17:22. > :17:22.The finest
:17:22. > :17:25.The finest ingredients
:17:25. > :17:30.The finest ingredients destined for the dinner tables of Paris and
:17:30. > :17:34.beyond and the perfect place to find quality beef for my next res
:17:34. > :17:41.accepty. Every Every morning after an exhausting shift, the butchers
:17:42. > :17:51.go for breakfast. Instead of a bacon buttie, it is steak tartare,
:17:52. > :17:56.
:17:56. > :18:04.but today they are going to get my The butchers will expect
:18:04. > :18:14.to come with capers, I'm going to add a little Japanese
:18:14. > :18:15.
:18:15. > :18:20.A bit of daikon radish that 'who's been a regular at Rengis
:18:20. > :18:25.'Once you've done that, then slice it.'
:18:25. > :18:31.'Steak tartare needs the highest quality meat. I like to use fillet or sirloin.'
:18:31. > :18:34.'Jean-Bernard chops the meat finely,
:18:34. > :18:35.'then I get a go at the cleaver challenge.'
:18:35. > :18:41.My goodness, look at this!
:18:41. > :18:46.SHE WHOOPS
:18:46. > :18:49.Now for my Japanese twist.
:18:49. > :18:52.So I have chopped up some white Japanese radish.
:18:52. > :18:56.Daikon has a very mild taste, and a good crunchy texture.
:18:56. > :18:59.Some cucumber.
:18:59. > :19:04.You want a bit of salt. And I have some sugar.
:19:04. > :19:08.And some rice vinegar.
:19:08. > :19:15.Mix that all together and then you get some of your steak tartare.
:19:15. > :19:19.A little bit of wasabi. A bit of ginger.
:19:19. > :19:27.And that is your steak tartare with a little Japanese twist.
:19:27. > :19:31.It's the moment of truth. What will- the butchers make of my version?
:19:31. > :19:34.I am terrified!
:19:35. > :19:44.OK, cheers. Sante!
:19:45. > :19:46.
:19:46. > :19:47.Very, very good.
:19:47. > :19:51.Woo! Phew!
:19:51. > :19:53.C'est bon?
:19:53. > :19:57.Can I taste one more? Yeah, sure! Go ahead!
:19:57. > :20:01.He's having a second bite. That says something!
:20:01. > :20:03.Thank you very much.
:20:03. > :20:03.
:20:03. > :20:05.Another satisfied customer.
:20:05. > :20:07.I'm ready for bed!
:20:07. > :20:09.That was emotionally exhausting,
:20:09. > :20:12.'but the positive side is they liked the taste of it.'
:20:12. > :20:17.Yeah, so English girl one, French zero!
:20:17. > :20:27.Yes!
:20:27. > :20:28.
:20:28. > :20:28.It
:20:28. > :20:29.It is
:20:29. > :20:34.It is that
:20:34. > :20:41.It is that time to find out if Idina will be facing food heaven or
:20:41. > :20:46.food hell. Food heaven, chicken and Parma, watercress, crispy with the
:20:46. > :20:55.bread crumbs or food hell would be, it is not there yet, but it could
:20:55. > :21:05.be a nice plum tart with a nice caramel with star anise. The people
:21:05. > :21:13.at home, it was 2-1 to the dreaded hell. I am not taking it personally.
:21:13. > :21:16.I would. Does That mean they don't like me.
:21:16. > :21:22.Does That mean they don't like me. They want to see his pastry.
:21:22. > :21:32.We are going to make the puff pastry with salt. I am going to
:21:32. > :21:35.
:21:35. > :21:43.make home-made marsipan and put the water in the pan with the sugar.
:21:43. > :21:49.There is a lot of sugar. Are you all right? Pop that in there and
:21:49. > :21:53.then we bring it to the boil and cook for two or three minutes. I
:21:53. > :22:01.have additional water there, chef. I will fill that up as well. That's
:22:01. > :22:04.perfect. No, no, it is too warm your water, please. I'm getting
:22:05. > :22:10.cold water. I have got to wait for the tap.
:22:10. > :22:15.Last night, I told my friends I was going to be on the show and they
:22:15. > :22:20.said, "Don't worry, they always do heaven." They lied.
:22:20. > :22:29.We have the sugar going in there and now this, we and throw in the
:22:29. > :22:34.almonds and a little bit of this almond essence. Can I be of service
:22:34. > :22:44.at all? Separate an egg. I can do it. There is only three
:22:44. > :22:45.
:22:45. > :22:52.million people watching. The white is in there and the yoke is in --
:22:52. > :23:01.yolk is in there. You are a natural. Done it? Good.
:23:01. > :23:08.And the yolk in that one? All we do simply with this, you take the
:23:08. > :23:18.sugar. With the sugar thermometer - there is a sink in the back. I will
:23:18. > :23:20.
:23:20. > :23:29.put it from cold water to warm water. We throw that in and mix it
:23:29. > :23:39.together and that is your simple marcipan. Right, chef, explain to
:23:39. > :23:44.
:23:44. > :23:50.us about puff pastry then. A little bit of flour. So this is rough puff
:23:50. > :24:00.pastry. You can make it in six to eight minutes. You have got five
:24:00. > :24:08.minutes! That's very good! I will cut you down to three.
:24:08. > :24:11.That's it. That's two turns and I will take the one in the fridge.
:24:11. > :24:21.The recipe for this, would this be in your book as well? Yes,
:24:21. > :24:21.
:24:21. > :24:29.everything is in a book! Where are you appearing tonight
:24:29. > :24:35.anyway? You are appearing at the Apollo? Yeah, at the Apollo and the
:24:35. > :24:45.tour takes to you Edinburgh, Manchester? The first time outside
:24:45. > :24:49.of London. And the amazing car amaze Carnegie
:24:49. > :24:55.Hall Yes. Is it equivalent to our Royal
:24:55. > :25:02.Albert Hall? I don't think so, no. They are apples and oranges, that's
:25:02. > :25:12.all. I don't know. Fair enough. Finished. Are you done?
:25:12. > :25:16.Are all great chefs, great pastry chefs? Some are better than others.
:25:16. > :25:20.That's right, isn't it? A lot the the chefs spend too much time in
:25:20. > :25:23.what we call the hot section of the of the kitchen rather than the
:25:23. > :25:33.larder section rather than concentrating on the pastry work.
:25:33. > :25:45.
:25:45. > :25:50.The thing about the pastry chefs, there are bossy people. The pastry
:25:50. > :26:00.chef feeds the other part of the kitchen. That's our puff pastry.
:26:00. > :26:00.
:26:00. > :26:10.We're going to take this, not use a spoon, lift that off. Lovely.
:26:10. > :26:14.
:26:14. > :26:19.it with that and take your marcipan. Explain what is going in the the
:26:19. > :26:24.caramel? Sugar and star anise, and we have added butter and cream and
:26:24. > :26:28.lemon juice to give it acidity which goes really well.
:26:28. > :26:32.A little tardiness. The great thing about these little
:26:32. > :26:36.tartlets, if you are you are doing a dinner party, these freeze really
:26:36. > :26:45.well. You need to be careful because you
:26:45. > :26:51.are making your own pastry and the guys are section are saying, "It is
:26:51. > :26:56.my tart.". These go around the edge and bake in a hot oven. This is
:26:56. > :27:00.going in for about 15 minutesment you need a hot -- 15 minutes. You
:27:00. > :27:06.need a hot oven. We have got one that is in here. A little bit of
:27:06. > :27:16.butter over the top. I don't know whether he warned you about this
:27:16. > :27:17.
:27:17. > :27:23.show, but the basis of this is on this one ingreedian - -- ingredient.
:27:23. > :27:33.Butter. If we can lift off the tartlet.
:27:33. > :27:35.
:27:35. > :27:42.This has got the the caramel. This is not what I was thinking
:27:42. > :27:45.when I said I didn't like fruit. It looks much better than what was in
:27:45. > :27:53.my mind. You changed your mind on it.
:27:53. > :28:02.I will leave you to put a little bit of caramel on the top and dive
:28:02. > :28:11.into that. Look what I found in the fridge!
:28:11. > :28:15.It is the Michel Roux golf trophy. It is the Michel Roux golf trophy.
:28:15. > :28:24.Oh, not again. Have a dive in.
:28:24. > :28:34.You dive in. You dive in. Tell us what you think. That's great hot or
:28:34. > :28:40.cold. But making your own marcipan. Are you happy with that? Delicious.
:28:40. > :28:45.You are in England so you can finish off on the bottle.
:28:45. > :28:53.That's all for Saturday Kitchen Live. Cheers to Olly Smith for the