:00:12. > :00:22.Good morning. Get ready for 90 minutes of fantastic food
:00:22. > :00:33.
:00:34. > :00:37.guaranteed to inspire you. This is Saturday Kitchen Live. Welcome to
:00:37. > :00:40.the show. Cooking with me, live, in the studio are two very different
:00:40. > :00:43.chefs. First, a chef who is passionate about classic British
:00:43. > :00:47.cooking which makes him perfect for his brand new job, in charge of one
:00:47. > :00:50.of the great London restaurants, The Wolseley. It's Lawrence Keogh
:00:50. > :00:55.Next to him is the powerhouse behind the healthy fast food empire,
:00:55. > :01:05.Leon. Making his Saturday Kitchen debut this morning. It's Henry
:01:05. > :01:08.
:01:08. > :01:15.Dimbleby. Nervous? Feeling fantastic! I guarantee you will
:01:15. > :01:17.have great time. Good morning. What is on the menu.
:01:17. > :01:26.A classic beef stroganoff with pilau rice.
:01:26. > :01:31.It is normally done with frys, or potatoes? Yes, but we are doing it
:01:31. > :01:35.with rice. Doing it with the tail end? The cheap cut and lashings of
:01:35. > :01:43.double cream. Henry, follow that.
:01:43. > :01:46.I am making a spiced Indian meatballs. It is a recipe that my
:01:46. > :01:56.mum used to make with cumin, coriander and garlic.
:01:56. > :02:04.
:02:04. > :02:07.Sounds good to me. I have used a cream cheese fpls.
:02:07. > :02:11.So two different but delicious dishes from the guys in the studio
:02:11. > :02:14.and we've also got a great line up of recipes from the BBC archive too.
:02:14. > :02:17.Today they're from Rick Stein and Keith Floyd as well as more from
:02:17. > :02:20.the search for the latest Celebrity Masterchef. Now, our special guest
:02:20. > :02:23.is a star of both stage and screen with award winning performances on
:02:24. > :02:30.both. He also happened to be part of one of the most successful
:02:30. > :02:36.British movies of all time, Four Weddings and a funeral. I am sure
:02:36. > :02:45.you have seen it, guys? They are Welcome to Saturday Kitchen, David
:02:45. > :02:51.Haig. Nodding! Now, one of the busiest act overs in Britain?
:02:51. > :02:57.nice to hear. You seem to have hit it on TV as well as on film and
:02:57. > :03:01.stage as well? I do. I get a great mix. The great love, I have
:03:01. > :03:05.realised after 30 years is theatre. I probably do more theatre than
:03:05. > :03:13.anything else. Theatre is serious as roles as well,
:03:13. > :03:18.but we know you from comedy, The Thin Blue Line? Yes. The overall
:03:18. > :03:23.perception is comic roles. With the moustache, which is why this is a
:03:23. > :03:30.fine event. Is it gone for good? It has for the
:03:30. > :03:40.play. It is about an accurate crashing -- character in history.
:03:40. > :03:41.
:03:41. > :03:46.The Madness of King George? Yes, retitled for the film, The Madness
:03:46. > :03:50.of King George! The Americans thought, well, we never saw one or
:03:50. > :04:00.two, but any way. So sarting in the West End next
:04:00. > :04:00.
:04:00. > :04:03.week? Yes. So, you are here to eat. Now, of course, at the end of
:04:03. > :04:06.today's programme I'll cook either food heaven or food hell for David.
:04:06. > :04:08.It'll either be something based on your favourite ingredient. Food
:04:08. > :04:12.heaven, or your nightmare ingredient, food hell. It's up to
:04:12. > :04:17.our studio guests and a few of our viewers to decide which one you get.
:04:17. > :04:22.How sadistic are they? So, food heaven what is it? I think that I
:04:22. > :04:27.love venison above all. I like game and venison there is a richness of
:04:27. > :04:34.texture and flavour there. That sounds good to me.
:04:34. > :04:40.It is available all year, especially this time of year?
:04:40. > :04:47.Why is that? It is the season for it now. A lot of the venison is
:04:47. > :04:52.farmed now. A lot of good venison. So what about the dreaded food
:04:52. > :04:57.hell? Always cauliflower. I'm sure it can be wonderful. I love food
:04:57. > :05:02.generally, but I mean, cauliflower always, I would put it in the end
:05:02. > :05:07.of the line of vegetables that I would like to eat.
:05:07. > :05:13.I hope to change your mind. So either venison or cauliflower. I
:05:13. > :05:18.have something perfect for a cold winter weekend. A roasted smoked
:05:18. > :05:23.loin of venison. Roasted in a hot pan, served with a beetroot puff
:05:23. > :05:29.pastry tatin. Traditional done with apple, but this is savoury.
:05:29. > :05:34.Finished off with a little bit of redcurrant jelly. Or food hell, the
:05:34. > :05:40.cauliflower which I will combine with lots of flavours, the
:05:40. > :05:43.cauliflower is cooked with chicken storpbgs onion, garlic, cream. --
:05:43. > :05:53.stock. With a little bit of apple puree.
:05:53. > :05:59.
:05:59. > :06:05.It is getting worse! That is the point of it! So, let's meet other
:06:05. > :06:13.chef table guests. Sandy, you have your daughter with you? Yes.
:06:13. > :06:19.You are looking fine, you lived in London then moved to Norway in 1888,
:06:19. > :06:27.so Norway has done you a world of good. As well as fans of food,
:06:27. > :06:32.motorsport as well? Tell us about that? I am a pret head. I have a
:06:32. > :06:38.brother, he has his own racing team. I was a right groupie, around the
:06:38. > :06:42.tracks, Brands Hatch, civil stone, all of them. That is all the sport
:06:42. > :06:47.I'm allowed to mention, but if you have questions about food or
:06:47. > :06:51.motorsport. Fire away. You get to decide what David is eating at the
:06:51. > :07:01.end of the show. If you would like to call us, call
:07:01. > :07:05.
:07:05. > :07:10.this number: If you are on the show, I will be
:07:10. > :07:15.asking if David gets food heaven or food hell. Right it is time to cook.
:07:15. > :07:21.Yesterday this man was cooking at the Borough market, but tomorrow,
:07:21. > :07:27.he is in charge of the Wolseley in may fey. A tough job. Great to have
:07:27. > :07:33.you on the show. Congratulations on your new job. Tell us about the
:07:33. > :07:40.Wolseley, and the dish you are going to cook? Well, the dish is
:07:40. > :07:45.beef with paprika, white wine, lots of cream and mushrooms it is firned
:07:45. > :07:51.with ger kins and -- finished with ger kins and more cream.
:07:51. > :07:53.It is a proper dish. So, a little bit of rice to go with
:07:53. > :07:58.So, a little bit of rice to go with it? Yes.
:07:58. > :08:07.With the fillet you take this down here.
:08:07. > :08:12.So, this is the middle bit here. This is obviously not used a lot.
:08:12. > :08:18.You can ask yourb urb -- your butcher to do that.
:08:18. > :08:22.You can do this with chicken. Sirloin? Yes, but there is a secret
:08:22. > :08:28.to this dish. There are simple techniques to follow and procedures.
:08:28. > :08:34.If you don't get it right, it ruins the whole dish. We are going to
:08:34. > :08:42.keep the beef rare. So, the stro beef this is a classic
:08:42. > :08:48.-- so, the beef, this is a classic dish? Yes, once you are classically
:08:48. > :08:54.French trained it is like being a musicians, you can change styles
:08:54. > :08:58.and move around. There are two styles of paprika. Sweet and hot.
:08:58. > :09:06.The sweet is tried out peppers the straight into the pan. This pan
:09:06. > :09:13.must be smoking. So the onions in there? Yes.
:09:13. > :09:17.Now this beef, give it a toss through with the paprika. So, the
:09:17. > :09:23.onions have gone in. Yes.
:09:23. > :09:29.Now, this is often done at the table? Yes, by the waiter. I will
:09:29. > :09:35.get some tongs. Health and Safety Executive! Taxi!
:09:35. > :09:41.I'm on it! Be quick. Tell us about the Wolseley, it is a
:09:41. > :09:47.famous old building? It was originally a car showroom back in
:09:47. > :09:57.the 20s. Then a bank. I remember picking up a pay cheque there. It
:09:57. > :09:59.
:09:59. > :10:04.is owned by Jeremy Corbett sorry, Chris Corbin, sorry, guys.
:10:04. > :10:12.You only start tomorrow. This is live TV, he starts work tomorrow,
:10:12. > :10:22.he doesn't have a clue where it is! So, this is just seared? Yes, the
:10:22. > :10:26.owners, they started off at Le Caprice and The Ivy.
:10:26. > :10:33.Now, keep the beef as blue as you can.
:10:33. > :10:39.So, a little cartouche. A bit of grease-proof paper.
:10:39. > :10:45.Fold that over, place it over the top of the rice... That's it is on
:10:45. > :10:55.there. That's it.
:10:55. > :10:56.
:10:56. > :11:04.It is a busy restaurant. It does about 350 for breakfast. A good 250
:11:04. > :11:08.for lunch, 190 for afternoon tea and a good 300 for dinner. I have
:11:08. > :11:15.gone from looking after 30 chefs to 60 chefs.
:11:15. > :11:20.It is definitely one of the busest restaurants in London? It is. At
:11:20. > :11:25.first I was not so sure about taking the job on, but I met the
:11:25. > :11:31.team. The chefs, the company is moving on in the right direction.
:11:31. > :11:38.It is a nice change it is time I changed. It is a great place to eat.
:11:38. > :11:45.It is fashionable to eat there. Right, so, the shallots in there,
:11:45. > :11:54.this is the trick... Tomato puree, chef, that is why you are here,
:11:54. > :12:01.isn't it? By the way, I'm available to be the new head chef at the
:12:01. > :12:07.Wolseley! Rehearsals, it is always fine... Yes, in goes the vinegar.
:12:07. > :12:12.The vinegar goes in, that is the secret. You must evaporate the
:12:12. > :12:16.vinegar. If not you taste the acidity. So cook the vinegar out.
:12:16. > :12:22.Get rid of it You have the rice in the oven.
:12:22. > :12:28.It is an old building that place, but the kitschen is downstairs? An
:12:28. > :12:33.odd layout? Yes it is a busy site. Once you evaporate the vinegar.
:12:33. > :12:39.Make a well, move everything to the outside, pour it in the middle, it
:12:39. > :12:44.eVice-President rates. White wine. Now, this is a classic dish found
:12:44. > :12:52.in a lot of restaurants it is a Russian dish? Yes, a Russian dish.
:12:52. > :12:58.Popular in the 1860s, with sour cream.
:12:58. > :13:03.You're era, Sandy! It was traditional served with frys, match
:13:03. > :13:07.stick frys, then it became popular in Hong Kong, the Americans took it
:13:07. > :13:12.there and they started to serve rice with it. So it is popular with
:13:12. > :13:19.rice on the side. Now, get rid of the vinegar, that
:13:19. > :13:25.is the key? Yes, and keep the beef as blue as possible. If you are on
:13:25. > :13:31.a healthy trick... Don't go further. You will like this one, James.
:13:31. > :13:35.I have not used butter or cream since I got back.
:13:35. > :13:45.You are on a health kick. If you would like to ask a question
:13:45. > :13:47.
:13:47. > :13:57.on the show, call this number: Don't forget you will find this
:13:57. > :14:01.recipe along with the others at: Right, let's season the sauce. OK?
:14:01. > :14:06.There is the rice. Get the drainage from the beef in
:14:06. > :14:10.there. Let's get the sauce right first. Otherwise you will keep
:14:10. > :14:18.overcooking the beef. So, the sauce first then the beef
:14:18. > :14:28.back in to finish it off. That is your rice.
:14:28. > :14:37.
:14:37. > :14:42.What rice did you use for this? you can use Uncle's -- Uncle Been's.
:14:42. > :14:46.-- Ben's. This is a good dish for a dinner
:14:46. > :14:51.party. This is a dish that would be done
:14:51. > :14:55.in the 19'70s. That is delicious. Can I borrow
:14:55. > :15:02.your serving spoon? Turn the gas off.
:15:02. > :15:08.Unbelievably quick. You know, Lawrence, your leg was vibrating in
:15:09. > :15:15.time with the stirring! That is good, the old dancing leg.
:15:15. > :15:21.. Henry is your's shaking? Just watching Lawrence it is a
:15:21. > :15:26.privilege! It is a pleasure! What a nice bunch of guests you have got
:15:26. > :15:35.here today! I can't believe the speed you are working at! I can
:15:35. > :15:42.show you how to work more slowly later on! A little bit of sour
:15:42. > :15:45.cream. You didn't get my spoon there! So, sour cream on top. You
:15:45. > :15:52.have the chopped parsley? It is there.
:15:52. > :15:58.A little bit of chopped parsley. The spoon with the paprika in it.
:15:58. > :16:06.So, there is your classic beef stroganoff with pilau rice.
:16:06. > :16:13.stroganoff with pilau rice. Easy as that! It looks great. He is
:16:13. > :16:22.even applauding himself! There you Dive into this.
:16:22. > :16:27.We do, do we. Is it unbelievably hot? There is a sweet and a hot
:16:27. > :16:32.paprika. You can blend your own. I was in Budapest with the sweet
:16:32. > :16:38.and the strong paprika. That is not the smoked one? That is
:16:38. > :16:41.smoked over coals, that is like in the Spanish cookery, but that is a
:16:41. > :16:47.lovely dish. You must taste that. Tham is wonderful.
:16:47. > :16:54.The secret is with the beef, you fry it off and drain it? That's
:16:54. > :17:01.right it. So, seerg the beef and the vinegar, get them right. If you
:17:01. > :17:05.used chicken would you tweak it at all? You can do it after Christmas
:17:05. > :17:12.with leftover turkey. A bit late now. We sent Susy Atkins
:17:12. > :17:18.to Gloucester this week. What did she choose to go with Lawrence's
:17:18. > :17:24.sizzling stroing know of. I'm here in the historic spa town
:17:24. > :17:31.of Cheltenham. With the Pump Room behind me. I am going to hit the
:17:31. > :17:36.shops now and find the best wines for today's recipes.
:17:36. > :17:42.Lawrence, with all of that cream and the white wine and the
:17:42. > :17:48.mushrooms, your dish is one meat dish that can be matched with a
:17:48. > :17:52.white wine. I have a good partner in the Riesling, but it is mid-
:17:52. > :17:55.winter and I'm more tempted with a red. So I have gone with the
:17:55. > :18:02.Palastri Sangioveese di Romagna from Italy.
:18:02. > :18:07.Watch out with beef. It does not always need a heavy red. In fact,
:18:07. > :18:13.it often goes well with the lighter reds of central Italy like this one.
:18:13. > :18:19.There is a nice nose of black cherry. A hint of coffee. This wine
:18:19. > :18:25.is not chunky or complex, but it is ripe, rounded and very easy to
:18:26. > :18:31.enjoy. It is forest fruit flavours marrying well with the tender beef.
:18:31. > :18:37.The smooth finish does not get in the way of the cream. The sweet
:18:37. > :18:42.notes come in for the paprika, the pickle and the shallots. Lawrence,
:18:42. > :18:48.this is a comforting winter warmer. I have a soothing wine to go with
:18:48. > :18:58.Cheers! I am a big fan of this. I like that
:18:58. > :19:02.
:19:02. > :19:06.For �5, it is a bargain! �5! I can see this becoming a Saturday
:19:06. > :19:12.morning combination. This is surreal eating this at this
:19:12. > :19:20.time of the day. Later on, Henry is having a spicy
:19:20. > :19:24.take on a familyly favourite, what is it again? It is spicy Indian
:19:24. > :19:30.meatballs. Now, Rick Stein is in Thailand,
:19:30. > :19:38.visiting a town of HuaHin. He starts off with a visit to the
:19:38. > :19:44.here at Hua Hin, I arrived here as a backpacker. It's-
:19:44. > :19:48.It's so exotic, so different. Almost- like arriving in another world.
:19:48. > :19:53.And the foodonly goes to back those feelings up.
:19:53. > :19:57.You don't experience that foodin international hotel dining rooms.
:19:57. > :20:03.In the market, on the street, that's where to start the day!
:20:03. > :20:07.This is a Thai breakfast. It's ricesoup with spring onions and ginger.
:20:08. > :20:10.It's had an egg plopped in it, just before it came out...
:20:10. > :20:15.It's the sort of dish I didn't know existed.
:20:15. > :20:23.I just thought Thai food was all about chilli and lemon grass.
:20:23. > :20:25.Cooking here is so honest,
:20:25. > :20:28.it doesn't require fancy chefs.
:20:28. > :20:31.It's just done. It's knocked off without even thinking about it.
:20:31. > :20:36.It actually fits into this very nice-sort of pattern of taste sensations:
:20:36. > :20:40.hot, sour, sweet and spicy.
:20:40. > :20:46.Those play in all the dishes, butthere's subtle combinations of it.
:20:46. > :20:49.This isn't hot, and is fantastic for breakfast,
:20:49. > :20:53.if you've had a few too many hot dishes the night before.
:20:53. > :20:59.It's what I'd call "consoling" food.
:20:59. > :21:02.It's a bit frustrating staying in hotels on holiday,
:21:02. > :21:06.in places like Italy, India or Thailand.
:21:06. > :21:11.You go to markets and you see thebeautiful fresh fish and vegetables
:21:11. > :21:19.and you just want to take them back and cook with them! You can learn so much talking to the traders.
:21:19. > :21:22.Well, this is morning glory,
:21:22. > :21:28.and it's used for stir-fries, just like we use spinach orpak choy, but this is brilliant!
:21:28. > :21:32.Look! I love these. These are called snake beans.
:21:32. > :21:36.You're getting those in England now.
:21:36. > :21:40.There's this really good dish I didin the last book - Thai fish cakes.
:21:40. > :21:44.I had a letter from Australia saying, "Thai fish cakes don't have beans in them."
:21:44. > :21:48.I've just had some. They DO.
:21:48. > :21:51.So, here, look. Look at these.
:21:51. > :21:53.We're just beginning to get those in England.
:21:53. > :21:55.These are pea aubergines,
:21:55. > :21:59.a vital ingredient of a green curry,- either chicken or fish.
:21:59. > :22:03.They're slightly bitter. I thoughtthey were peas when I tasted them.
:22:03. > :22:09.They're ideal for any Thai curries.
:22:09. > :22:13.Here. There's no English name forthese. They're like garlic chives.
:22:13. > :22:15.They're called cha um.
:22:15. > :22:18.They use them in little omelettes.
:22:18. > :22:26.They've a faintly onion,faintly garlicky taste. I think theAustralians call them yellow chives.
:22:26. > :22:29.We need these in England. We do!
:22:29. > :22:31.I'm sure you'll know what these are.
:22:31. > :22:37.They're kaffir lime leaves -or in Thai - bai makrut. How's that?
:22:37. > :22:41.Bai means "leaves" and makrut means "kaffir lime".
:22:41. > :22:44.Look.I bet you don't know what that is.
:22:44. > :22:48.You wouldn't until you tried it.Tastes like coriander. It's calledbai chi pharong. It means "foreign".
:22:48. > :22:55.You wouldn't until you tried it.Tastes like coriander. It's calledbai chi pharong. It means "foreign".
:22:55. > :23:00.I expect you know what that is. It's turning up in England - kha in Thai - or galingal.
:23:00. > :23:06.It was popular in mediaeval England,- died out, but it's coming back.
:23:06. > :23:09.This is another rhizome called lesser ginger.
:23:09. > :23:11.Here's some shredded.
:23:11. > :23:17.You can just go and buy ginger allshredded, or this - lesser ginger.
:23:17. > :23:25.Tastes like ginger,but more lemony and not so strong. Popular in lots of dishes here.
:23:25. > :23:29.Look at these. They're called rat ears.
:23:29. > :23:32.Squeak, squeak, squeak(!)
:23:32. > :23:35.Again, very useful in stir-fries.
:23:35. > :23:37.Look at the odd-looking purple paste.
:23:37. > :23:41.Shrimp paste, made from dried shrimps.
:23:41. > :23:46.I don't think I can actually tell you what it SMELLS like!
:23:46. > :23:52.And this is red curry paste. If you're making a red curry, youbuy your paste at the market. Easy!
:23:52. > :23:58.Before chillies arrived in Thailand,-cos, in fact, they came from Mexico,- via Portugal, to South-East Asia,
:23:58. > :24:03.they used peppercorns for heat.
:24:03. > :24:08.But what they use now...are these. They're bird's eye chillies,
:24:08. > :24:15.and these are number nine or ten on the heat scale, called the Scoville Scale. REALLY hot.
:24:15. > :24:24.You get bowls of those in fish sauce and lime juice with your food. Great.
:24:24. > :24:28.You can't go to a market in Thailand-and not have a green papaya salad.
:24:28. > :24:33.It's just shredded green papaya with hot and sour flavours.
:24:33. > :24:37.Now, I've pounded up some hot red and green chillies,
:24:37. > :24:43.so they go into this special mortar and pestle, designed for making green papaya salad.
:24:43. > :24:45.And some garlic... In that goes.
:24:46. > :24:51.Then a few snake beans - those beans- that look like green snakes.
:24:51. > :24:54.Now some shrimp, dried shrimp,
:24:54. > :24:59.the only concession in this dish toseafood - not much of a concession.
:24:59. > :25:03.And some of these plum cherry tomatoes - a good wallop.
:25:03. > :25:07.And some peanuts. These are roasted peanuts, for texture.
:25:07. > :25:13.Now some palm sugar, whichI've let down with a bit of water.
:25:13. > :25:15.Just a dollop of that...
:25:15. > :25:20.And some fish sauce. Fish sauce in everything out here.
:25:20. > :25:25.And finally, just before the green papaya, a section or two of lime.
:25:25. > :25:32.Everybody that comes away from here,- mentions the green papaya salad.
:25:32. > :25:37.This, to me,is one of those world-class dishes that everybody likes.
:25:37. > :25:40.Bit more of a bruise...
:25:40. > :25:44.and then, finally, about a double handful...
:25:44. > :25:47.That's a single handful.
:25:47. > :25:51.That's a double...of green papaya.
:25:51. > :25:55.Nearly forgot tamarind water! Thenit wouldn't have been tart enough.
:25:55. > :25:58.That's really the point of the dish.
:25:58. > :26:04.The lime juice and tamarind water give it a lovely acidity which is ideal for these tropical times.
:26:04. > :26:14.That's just about ready to be served- up on a plate and eaten at once.
:26:14. > :26:25.
:26:25. > :26:25.Now,
:26:25. > :26:25.Now, I
:26:26. > :26:30.Now, I was
:26:30. > :26:35.Now, I was in the Far East over the nigh year. I love that type of food.
:26:35. > :26:41.I came across many dishes on my travels. I have a new one, a curry,
:26:41. > :26:47.which is a twist on a classic Malaysian dish. It is usually made
:26:47. > :26:56.with beef. I am doing it with salmon, but the base of this is co
:26:56. > :27:03.ke nut. You make a piece out of chillies, onions, lemons ginger and
:27:03. > :27:08.then add star anise, coconut, tam rand and a salad to finish it off
:27:08. > :27:14.rand and a salad to finish it off with. First, we make a chilli piece.
:27:15. > :27:18.We soak this in boiling water. Who will shallots, a little bit of
:27:18. > :27:25.lemongrass. Can you go through the ingredients
:27:25. > :27:30.again? I missed that. From the top, I found that a bit slow.
:27:30. > :27:37.At least I remember them. You are not that quick, you see! So, a
:27:37. > :27:42.little bit of ginger. We make this into a piece. Like me, I fell in
:27:42. > :27:48.love with cooking at eight, nine years of age, you fell in love with
:27:48. > :27:52.acting then as well? As a child, I was lazy. This was the first thing
:27:52. > :27:57.I had done where people thought of me as a hard worker. I did not see
:27:57. > :28:04.it as work. So I knew it had to be the thing to do.
:28:04. > :28:12.Was this in a play? H-yes, I was 11 years old. I was playing Caster,
:28:12. > :28:20.who, fortunately for the audience kills herself off stage, but I was
:28:20. > :28:26.in a fetching dress! Your mother was an opera singer? She was. A
:28:26. > :28:32.very self-afacing opera singer, but had a magnificent voice, soprano
:28:32. > :28:38.voice. I still have a playing record of he her singing Richard
:28:38. > :28:47.Strauss, which I want to get converted into a DVD, sorry, not a
:28:47. > :28:52.DVD, a CD. I am a technophobe! the stage was set for you from a --
:28:52. > :28:59.as a young kid, but you have done all American of different thing,
:28:59. > :29:04.how did you go from the stage? you just have an agent who steers
:29:04. > :29:08.you towards certain auditions, you either get them or not. In the
:29:09. > :29:13.early days, the first television was a kids' series, playing a
:29:13. > :29:20.villain. It was great fun. Then it just accumulates from there.
:29:20. > :29:26.Of course, it is lit raerblgs your career is like a who's who -- it is
:29:26. > :29:34.literally, your career is like a who's who of television, Soldier,
:29:34. > :29:39.soldier? How long ago was that? That was the mid'90s.
:29:39. > :29:44.1991! That is too long. You were in the first series?
:29:44. > :29:51.Then, I didn't do the second serious. I was offered a posh
:29:51. > :29:56.theatre job. I often wonder if that was the right decision, bearing in
:29:56. > :30:00.mind how successful the series was! But I loved that. My father was in
:30:00. > :30:06.the army. It was nice to copy some of that, within the safety of doing
:30:06. > :30:14.it on film, never stroing go into conflict! A lot of people know you
:30:14. > :30:19.from the comedy roles, from the qigs, is that what you want -- from
:30:19. > :30:25.television, is that what you wanted to do? I never really thought of
:30:25. > :30:33.myself as being funny. Maybe that is a part of casting comic roles,
:30:33. > :30:37.but people do have that perception of me, but I get a nice range of
:30:37. > :30:40.work. Serious and comic. Talking about a range of different
:30:40. > :30:48.roles, doing what you are doing now? That contains both.
:30:48. > :30:53.Tell us about the Madness of King George? It is the madness of George
:30:53. > :31:00.III. If I had to define my favourite play, it would be that
:31:00. > :31:06.one. I have always wanted to play the part. It will is funny, comic,
:31:06. > :31:09.eccentric, quirky, but this one has a strand of compassion. It is so
:31:10. > :31:17.moving as a story. This is something that you always
:31:17. > :31:25.wanted to play? Yes. This man starts, it is a cast of 24. It is
:31:25. > :31:30.the regal certainty of late 18th century England, but he descends
:31:30. > :31:35.into a pathetic creature, but then he recovers from the illness.
:31:35. > :31:42.It was an illness? Nobody at the time knew. The medicine was a form
:31:42. > :31:52.of torture then. They used to blister him, they had him man kled
:31:52. > :31:53.
:31:53. > :31:59.into a chair, but the illness was something called por pheria, so it
:31:59. > :32:04.is episodic. The great part of this play is that the audience see him
:32:04. > :32:08.go low and then he recovers to the rather funny character in the end.
:32:08. > :32:14.It is something that you have been doing, touring the UK, but it is
:32:14. > :32:18.coming to London? Yes. Rightly so. I was reading the
:32:18. > :32:22.critical reviews, saying that you wanted to play it, but that it is
:32:22. > :32:27.your best performance to date? don't read the reviews.
:32:27. > :32:33.I have told you now! That was on four of them, actually! Well, that
:32:33. > :32:41.is God. That is very encouraging. There were no dodgy ones! Good.
:32:41. > :32:46.Good. Well, you are not telling me! I'm looking forward to it.
:32:46. > :32:54.I will explain what has been done. I have made that all now. The fish
:32:54. > :33:03.has gone into the piece. You fry it then. In there are cinnamon, star
:33:03. > :33:13.anise. The lemongrass Kaffir limes, coconut milk. Tamarind is in there.
:33:13. > :33:18.
:33:18. > :33:25.A little bit of cardoman. A little B52 slaw. This raw cabbage. They
:33:25. > :33:29.Tuesday a lot. A little bit of chilli, mint, coriander and mint
:33:29. > :33:37.and then some rice wine vinegar and sesame.
:33:37. > :33:41.It is a shame that you cannot transport smell to the viewer. I
:33:41. > :33:48.would tell them that the smell is amazing.
:33:48. > :33:54.I now you are a good actor, but not that good! It is the mint it is
:33:54. > :34:01.right near your nose! A little bit of lime there and then finished
:34:01. > :34:06.with soy sauce and Thai fish sauce. Your play is coming to the West End
:34:06. > :34:11.but you are writing as well? you have written a lot of TV films,
:34:11. > :34:19.so what is next? I have written a new stage play which I can't really
:34:19. > :34:25.say what it is about until we get the final confirmationment --
:34:26. > :34:29.confirmation, but that is going on at two theatres, that is very
:34:30. > :34:34.exciting. It is an interesting subject.
:34:34. > :34:39.In about four months, when you can ask me on again to taste this
:34:39. > :34:46.divine food, I will tell you what it is about! I will do. There you
:34:46. > :34:51.go. You pile this up. Be careful with the star anise, but that is it.
:34:51. > :35:01.Nothing fancy, nothing picked out and this slaw, the hot and the cold.
:35:01. > :35:04.
:35:04. > :35:08.That is no airs, no graces. You pick your way around that.
:35:08. > :35:15.It is finished off with a Thai fish sauce.
:35:15. > :35:20.That is great. That is my sort of food.
:35:21. > :35:26.When you are ready! Right, what are we cooking for David at the end of
:35:26. > :35:31.the show? It could be venison? That is smokeded with a savoury beetroot
:35:31. > :35:36.puff pastry tatin, finished with redcurrant jelly. Or David could be
:35:36. > :35:41.facing food hell. Cauliflower. Cooked with chicken stock, onions,
:35:41. > :35:46.garlic, cream, blitzed with Coomarasamy and of course more
:35:46. > :35:56.cauliflower to go with it -- cumin, coriander and garlic. Some of the
:35:56. > :35:57.
:35:57. > :36:02.guys get to decide Lawrence' food today, what do you think? I like
:36:02. > :36:10.venison. I will make him suffer, cauliflower.
:36:10. > :36:15.You cruel woman! Right it is time for more action from the Celebrity
:36:15. > :36:25.MasterChef. First, the contestants have to face a mystery box. Take a
:36:25. > :36:30.
:36:31. > :36:40.Under that box, there are and we're going to ask you
:36:40. > :36:45.'The main ingredient in today's mystery box is a whole cooked brown crab.'
:36:45. > :36:48.'They have also been given spaghetti,
:36:48. > :36:51.'red chillies, potatoes,
:36:51. > :36:53.'a beef tomato, sweetcorn,
:36:53. > :36:57.'spring onion, ciabatta,
:36:57. > :36:59.'parmesan cheese, rocket,
:36:59. > :37:03.'limes, ginger and an onion.'
:37:03. > :37:05.One dish, 50 minutes.
:37:05. > :37:10.Let's cook.
:37:10. > :37:17.This is a tough test.
:37:17. > :37:20.I've been eating in some of the best places around the world
:37:20. > :37:23.because of my job so I'm not scared of food.
:37:23. > :37:26.I think last week I ate a pig's ear,
:37:27. > :37:33.so I'm quite adventurous.
:37:33. > :37:36.Michelle, why do you like this round? Because I'm not following a recipe,
:37:36. > :37:40.and I'm just doing my own thing as if I was in the kitchen,
:37:40. > :37:42.so I feel more at home now.
:37:42. > :37:44.Essential ingredient, the crab.
:37:44. > :37:46.Do you have an idea of what that dish is going to be?
:37:46. > :37:48.It will be a ramekin of crab
:37:48. > :37:58.with potato, spring onions and chilli.
:37:58. > :37:58.
:37:58. > :38:01.Inventing dishes from scratch, that's probably my biggest worry.
:38:01. > :38:04.A few of my pals have been trying to get me to do a few bits at home
:38:04. > :38:06.Nick, you seem very, very comfortable here.
:38:06. > :38:08.Not at all. I've never ever cooked with a crab
:38:08. > :38:10.so I'm going to just try and do some crab cakes.
:38:10. > :38:16.Try my best, see how it goes. Over the day, your voice seems to have lowered.
:38:16. > :38:18.Not a huge amount of time.
:38:18. > :38:20.Quite a lot for you to do if you're going to do this properly. Right.
:38:20. > :38:23.I'll crack on. Thank you.
:38:23. > :38:26.You have to motor cos you're almost halfway.
:38:26. > :38:28.Hopefully, by the end of this experience, I'll know a lot more
:38:28. > :38:34.and it'll be skills that I can take with me.
:38:34. > :38:36.Darren, you look a little bit worried.
:38:36. > :38:39.Just never done anything with crab before,
:38:39. > :38:43.so it's just trying to think what I can maybe try and do.
:38:43. > :38:47.Let us in on the secret, Darren. What are you going to cook? Crab soup.
:38:47. > :38:52.Crab soup. Yeah. Crab soup. Good.
:38:52. > :38:56.I like the sound of that. Do it justice. Thank you, gents.
:38:56. > :38:58.15 minutes left.
:38:58. > :38:59.Doesn't it fly, eh?
:38:59. > :39:03.When you're not having fun.
:39:03. > :39:05.My family and friends have all said,
:39:05. > :39:09."You'll be great, you're a great cook!" But, you know, I am a good cook off the page
:39:09. > :39:18.but I don't know what I'm like just doing it from my mind, I'm not sure.
:39:18. > :39:24.Linda, I am confused. Toast, corn, cream, potatoes, crab...
:39:24. > :39:28.What are you creating?
:39:28. > :39:30.Do you know, I don't know.
:39:30. > :39:34.I've got a vision in my mind and hopefully it'll come together at the end.
:39:34. > :39:39.I'm going to try and do the spaghetti with crab and a sauce on it, on the toast
:39:39. > :39:41.and a salad and a bit of mash on the side.
:39:41. > :39:43.Whoa, you don't have to use all these things!
:39:43. > :39:46.No, I want to. Is that all right? Let me get this right.
:39:46. > :39:49.Spaghetti on toast with crab and a sauce, potatoes and a salad.
:39:49. > :39:52.Yeah. Right. Is that all right? Well, it's a lot of work.
:39:52. > :40:02.I've nearly done. Well, right. loving it. I'm having great fun.
:40:02. > :40:03.
:40:03. > :40:13.Whoa! Five minutes. Last five.
:40:13. > :40:15.
:40:15. > :40:18.That's it, guys. Cooking time's over.
:40:18. > :40:23.There you go. Voila.
:40:23. > :40:29.'First up is Darren who has cooked a-crab, corn, potato and chilli soup,
:40:29. > :40:34.'with spaghetti and a side of buttered ciabatta.'
:40:34. > :40:37.Right, what was the idea of putting the spaghetti in it?
:40:37. > :40:41.Just to thicken it up cos I wasn't really sure exactly how to do it.
:40:41. > :40:46.I didn't get time to taste it so I do apologise if it's not the greatest.
:40:46. > :40:49.What is the basis of the soup? What is it?
:40:49. > :40:52.Water. Nice.
:40:52. > :40:53.Nice.
:40:53. > :41:02.DARREN CHUCKLES
:41:02. > :41:05.There's a little sweet flavour of chilli pepper.
:41:05. > :41:08.There's crab flavour and the potato is soft.
:41:08. > :41:12.The whole thing is washed away by how wet and watery it is.
:41:12. > :41:14.It's a real shame. Even if you had drained it slightly.
:41:15. > :41:17.Trust me, I did, and I needed to drain it clearly more.
:41:17. > :41:19.I actually think it was a brilliant idea,
:41:20. > :41:26.but no, how watery that is is not nice. Yeah.
:41:26. > :41:29.What are the four slices of bread for?
:41:29. > :41:31.To mop up the water.
:41:31. > :41:37.DARREN CACKLES
:41:37. > :41:39.'Linda has made crab meat spaghetti
:41:39. > :41:41.'with mashed potato and toasted bruschetta
:41:41. > :41:43.'with a side salad.'
:41:43. > :41:46.I have to admit, never before in my life, have I had
:41:46. > :41:50.spaghetti, toast and mashed potato all together.
:41:50. > :42:00.Neither have I.
:42:00. > :42:01.
:42:01. > :42:04.Everything you have cooked, everything you've done, has been made really well.
:42:04. > :42:08.The spaghetti and crab and the sauce- is really tasty. Oh, good.
:42:08. > :42:10.It's just too much.
:42:11. > :42:15.OK.
:42:15. > :42:18.'Michelle hopes to impress the judges with a tower of crab, potatoes,
:42:18. > :42:21.'spring onions, chilli and cream,
:42:21. > :42:24.'with chopped tomatoes on ciabatta.'
:42:24. > :42:32.I quite like the look of this. Let's give it a go.
:42:32. > :42:35.Sticky crab, soft potato,
:42:35. > :42:36.the onions you can taste,
:42:36. > :42:40.but lots and lots of pepper. You've got to be careful.
:42:40. > :42:42.The crab has to be the star.
:42:42. > :42:45.I think you've managed to carry it off. I like that.
:42:45. > :42:50.Thank you. I like it. Well done.
:42:50. > :42:58.'Nick has made garlic and ginger crab cakes with a rocket salad.'
:42:58. > :43:08.Trying to hide stuff, aren't you? Eh? It doesn't work.
:43:08. > :43:09.
:43:09. > :43:11.Your crab cakes are really good.
:43:11. > :43:14.Crispy outside, soft on the inside.
:43:14. > :43:16.Well seasoned. I like your salad that goes with it,
:43:16. > :43:19.a good punch of chilli, not bad at all.
:43:19. > :43:22.A little bit more seasoning in there, Nick.
:43:22. > :43:28.And don't burn one side and try and trick me!
:43:28. > :43:38.Nick, good job. Thank you.
:43:38. > :43:41.
:43:41. > :43:42.And
:43:42. > :43:42.And you
:43:42. > :43:48.And you can
:43:48. > :43:53.And you can see how the celebrities get on with the next task in 20
:43:53. > :43:57.minutes. Still to come on Saturday Kitchen Live, Keith Floyd is in
:43:57. > :44:04.Scotland. He heads with his salmon to the kitchen to poach whole with
:44:04. > :44:10.the lady of the manor. With 2012, we are well under way with the new
:44:10. > :44:16.batch of eggs and I'll be cracking on with a few more... I know. It is
:44:16. > :44:21.horrible. As Henry and Lawrence go head-to-head live in the Saturday
:44:21. > :44:26.Kitchen Omelette Challenge. What are we facing at the end of the
:44:26. > :44:32.show? The roasted venison or the cauliflower? Henry, what do you
:44:32. > :44:36.like the sound of? The cauliflower soup or the lovely venison with the
:44:36. > :44:40.delicious beetroot puff pastry tatin? Well, cauliflower is my
:44:40. > :44:45.favourite vegetable. I love it roasted. Delicious, but... I have
:44:45. > :44:48.not had venison for a long time. I would love to try a bit of venison.
:44:48. > :44:55.Cooking next is the new boy on Saturday Kitchen this morning. He
:44:55. > :45:02.is the boss of the healthiest fast- food empire, Leon. It is Henry
:45:02. > :45:08.Dimbleby. Now, on the menu for you, what do we have, meatballs? We sell
:45:08. > :45:13.a lot of meet balls. This is a recipe from my mum. It is a spiced
:45:13. > :45:19.meatball. We are mixing the beef and the pork. The pork has a bit
:45:19. > :45:24.more flaufr, more texture. The coriander, cloves, and a bit of
:45:24. > :45:29.turmeric, chilli powder ar garlic. Blitzing that up and together with
:45:29. > :45:33.an egg. I know you want to get on with that.
:45:33. > :45:38.Meet balls are a favourite of your family. Your mother was a famous
:45:38. > :45:44.cookery writer? Yes, my mum sold millions of books. In the '80s in
:45:44. > :45:52.the middle of erecession she was asked to write a book about mince,
:45:52. > :45:56.she called it Marvellous Meals with Mince. That are republishing it 20
:45:56. > :46:01.years later. So in September it is coming out to a whole new
:46:01. > :46:11.generation, so impoverished people can enjoy mince.
:46:11. > :46:11.
:46:11. > :46:18.You, it's surprising you have not been on TV before, you father is
:46:18. > :46:21.David Dimbleby? Can't you tell from the voice?! Yes, he cook as mean
:46:21. > :46:29.omelette. A very, very good omelette.
:46:29. > :46:39.So, a family of foodis, then. So I r, frying off the onions. Spice in
:46:39. > :46:42.
:46:42. > :46:46.there? Yes, spice in there, the there? Yes, spice in there, the
:46:46. > :46:52.garlic in and the egg. There you go. I will put that red
:46:52. > :46:58.board out of the way. We are going to do a little sal idea with this,
:46:58. > :47:02.almonds, leaves, -- salad. Yes, I love salads with herbs, a
:47:02. > :47:05.burst of flavour through them. I like to chop the herbs nice and
:47:05. > :47:12.small. Tell us about Leon, then? Where
:47:12. > :47:17.does the name come from? It is my business partner, John's, dad's
:47:17. > :47:23.name. We were looking for a name that summed up a Mediterranean
:47:23. > :47:29.sunny relaxed theme. That also looked good., "David." Did not look
:47:29. > :47:34.good on a sign, so that is why we went for Leon. There is a beautiful
:47:34. > :47:39.picture of his dad in the '60s, sunning himself. He used to be a
:47:39. > :47:45.pilot, he was in the Mediterranean, looking very handsome.
:47:45. > :47:49.Leon, the idea, the service is not new it is done in a lot of fast
:47:50. > :47:54.food restaurants, but you are the healthy option? The idea is why
:47:55. > :48:00.does fast food have to be terrible food. There is no reason to do
:48:00. > :48:05.thicks quickly and make them good. So you will find in Leon people
:48:05. > :48:12.standing behind the counter and instead of burgers you have meet
:48:12. > :48:18.balls, fish inger wraps, baked fries, chicken grilled and chicken
:48:18. > :48:26.with salsa verde, and proper good food.
:48:26. > :48:31.How many do you have? We have 10, almost 11 now, one coming in Kent.
:48:31. > :48:37.So we are stuffing this with cheese. You need it firm so that the cheese
:48:37. > :48:45.does not seep out too much. You don't call yourself a chef, but
:48:45. > :48:50.you were trained? I worked with a guy in the Four Seasons In On The
:48:50. > :48:55.Park. It was my first job. I was a Lille
:48:55. > :49:01.messy and not fast enough, but it was a fantastic nine months. It was
:49:01. > :49:07.the only time I went for ten solid days without seeing sun light.
:49:07. > :49:16.That is normal! So, I will roll the balls like. This
:49:16. > :49:21.You have 360 days of that coming. It is extraordinary. In the break,
:49:21. > :49:28.you have this room, your lunch in the bowls of the hotel and in those
:49:28. > :49:32.days smoking and watching TV. Then you come out at 2.00am in the
:49:32. > :49:38.morning. It was quite a life. You have mixed pork and meat, but
:49:38. > :49:43.you can do one or the other? can do lamb, beef, pork. Mum likes
:49:43. > :49:48.to do all sorts of surprising in them. So she will do them with
:49:48. > :49:53.mango chutney in the middle. I love food with a bit of surprise. I did
:49:53. > :49:57.a recipe the other day with a chocolate ice-cream. It has a
:49:57. > :50:04.caramel bomb in the middle. The caramel coming out.
:50:04. > :50:10.So, this is the twist. Make them into balls. Do you have a teaspoon?
:50:10. > :50:16.I will take a little bit of cheese. I am using cream cheese. Although
:50:16. > :50:20.in India, you would use a Kurd. I will put a blob of cheese inside
:50:20. > :50:25.each meatball. Then we fold them up and roll them around and they will
:50:25. > :50:35.melt as they cook and as you open them they burst out, this oozing,
:50:35. > :50:36.
:50:36. > :50:41.slightly a sidyik, creamy flavour. So, for those not in London, are
:50:41. > :50:47.you expanding? Yes, we have in 2012 tor more almost signed. I can't say
:50:47. > :50:52.where they are. The rent will go up! Yes! The idea
:50:52. > :50:59.is that when we set it up, is that someone should do good fast food.
:50:59. > :51:05.We are hoping to go abroad and come up well outside of London. Woking
:51:05. > :51:11.would be nice?! The reason we are using water on the hands is that it
:51:11. > :51:15.stops the meat from sticking to your hands? Yes, and use lean meat
:51:15. > :51:22.for the beef. You don't want the fat coming out.
:51:23. > :51:27.Now, oil in the pan. Once you have rolled those, they take ten minutes.
:51:27. > :51:29.Then turn these over. There is a sink in the back to wash
:51:30. > :51:35.your hands. Thank you. There you go.
:51:35. > :51:39.The pork is important to have a limb bit of fat so it is not too
:51:39. > :51:44.dry? Actually, there was something in the papers the other day, it is
:51:45. > :51:49.hard to get the right amount of fat in mince at the moment
:51:49. > :51:55.But you want a bit of fat but not so much that the minute you put
:51:55. > :52:01.them in you get a centimetre of fat on the bottom of the pan.
:52:01. > :52:07.So, fry those and you can fry them up and put them in the freezer
:52:07. > :52:11.after when they are cool? Yes. Another thing you are doing, tell
:52:12. > :52:16.us about the sustainable restaurant? I helped to set it up
:52:16. > :52:19.with friends. It is a nightmare for restaurants to think about
:52:19. > :52:24.sustainability. It is an organisation that helps restaurants
:52:24. > :52:30.to become more sustainable and also rates them so that people who eat
:52:30. > :52:35.at restaurants know that things like sourcing, energy, engagement
:52:35. > :52:41.in the community is a part of what they do. So at Leon we did a fish
:52:41. > :52:46.finger wrap. We used a sustainable fish, but if people are fromed in
:52:46. > :52:50.that, go to the local restaurant and talk to them about it
:52:51. > :52:55.I will now put the tomorrow atows in there. We are knocking off the
:52:55. > :53:04.edge of the tomatos. Losing the flavour. A bit of juice coming from
:53:04. > :53:08.that. A bit of salt, a bit of purpose.
:53:08. > :53:12.And last-minute? A bit of yoghurt at the last minute.
:53:12. > :53:18.Then we take it off. There you go.
:53:18. > :53:25.It does not need a spoon, chuck it That goes on like that. Almonds, a
:53:25. > :53:32.little bit of coriander. This is one of those great family
:53:32. > :53:35.dishes? You can do it with rice, noodles, a lovely winter dish.
:53:35. > :53:41.A few little shallots to go on the top.
:53:41. > :53:47.This is chef's grub this! You don't need to do the shallots and almonds,
:53:47. > :53:51.but it is a nice little touch. So, there you go, spicy stuffed
:53:51. > :53:59.So, there you go, spicy stuffed meatballs. With shallots, extra
:53:59. > :54:05.ones! Right, over here, Henry, have a seat.
:54:05. > :54:11.It keeps coming. Fantastic! The portions get bigger!
:54:11. > :54:17.Well, my appetite is increasing. Is this from a specific part of India?
:54:17. > :54:21.Well, those I have had something like that in the north-east, but I
:54:21. > :54:26.don't know where. It has come with the beef and everything, it has
:54:26. > :54:31.become more anglosized. I should pass this on.
:54:31. > :54:36.Bring it down this way. In the meantime, let's go back to
:54:36. > :54:44.Cheltenham to see what Susy has chosen to go with Henry's mighty
:54:44. > :54:50.meatballs. You're not getting any sham Henry, you're meatballs
:54:50. > :54:54.combine lots of different elements, we have spices, tomatoes, cream
:54:54. > :55:01.cheese and yoghurt. That make it is tricky for the wine matcher. The
:55:01. > :55:05.answer lies in the fruity wines, something like this new world
:55:05. > :55:10.sauvion blank. That is terrific, but I have gone for are a red. It
:55:10. > :55:15.is from Chile, it is the very soft, very juicy, Secano Estate Pinot
:55:15. > :55:20.Noir 2010. The reason that this works so well
:55:20. > :55:25.here where many other reds would not, is that this grape has low
:55:25. > :55:31.levels of tavin. It is the heavy rich tannins that would clash with
:55:31. > :55:37.this dish. It is a great flavour this wine with scented red berries,
:55:37. > :55:42.plum, cherries and wood spice. So, instead of a tough, full-body
:55:42. > :55:46.structure, here there is lots of fresh, red betteried fruit. That is
:55:47. > :55:53.working well with the meat, the spices, including the chilli heat
:55:53. > :55:58.and the tomatos, but it will not clash with the cream cheese and the
:55:58. > :56:02.yoghurt. Henry, this is a lovely recipe and a challenge for me, but
:56:02. > :56:08.I think that this wine rises to it. I hope that you like it.
:56:08. > :56:14.What do you reckon? I thought this was going to be hard to match with
:56:14. > :56:19.it, but this goes so well. Again, a bit of a bargain. What do
:56:19. > :56:24.reckon? That dish, I loved it in the rehearsals. It is looking
:56:24. > :56:30.fantastic. It looks like something that I could manage as well.
:56:30. > :56:37.You reckon you? Next week, sign yourself! Right, let's get back to
:56:37. > :56:47.MasterChef, where Gregg and John have a surprise in store for the
:56:47. > :56:47.
:56:47. > :57:36.Apology for the loss of subtitles for 49 seconds
:57:36. > :57:46.breakfast dish out of a selection relay, so when it's time to
:57:46. > :57:49.
:57:49. > :57:59.the imagination when it comes to Linda and Darren,
:57:59. > :58:22.
:58:22. > :58:32.Linda, are you used to I didn't feel I was... I wasn't
:58:32. > :58:42.suggestions that I was together and the longer we spend
:58:42. > :58:50.
:58:51. > :58:56.wouldn't want to get told off by I think Linda and Darren
:58:56. > :59:03.which includes smoked salmon, bacon and tomato on one plate. Really?
:59:03. > :59:07.You're half way. You've got 30 minutes left.
:59:07. > :59:13.Entrepreneur Michelle and actor Nick make up the second team.
:59:13. > :59:22.Peel them, then dice them into tiny wee...chunks.
:59:22. > :59:24.What are you cooking for us? We're cooking sausage,
:59:24. > :59:27.bacon, eggs on a muffin, and potato- with tomato, onion and chilli.
:59:27. > :59:30.Why this dish? Because I think you guys will like it.
:59:31. > :59:35.Good, traditional British foods with a sort of Majorcan twist.
:59:35. > :59:37.How did you come by the decision?
:59:37. > :59:42.We just looked at the ingredients, then I suggested and we went for it.
:59:42. > :59:46.I said, "I'll do this, you do that"- and that was it.
:59:46. > :59:49.You both decided at the same time to cook Michelle's dish
:59:49. > :59:51.and that Michelle would tell you what to do.
:59:51. > :59:58.No, not actually. No!
:59:58. > :00:01.How's your potatoes? How's your bacon?
:00:01. > :00:02.A bit more. Yep.
:00:02. > :00:04.What?
:00:04. > :00:06.Michelle and Nick have started off and Michelle has obviously
:00:06. > :00:10.put the plan together but it doesn't- seem she's translated it to Nick.
:00:10. > :00:12.It's all a bit rushed.
:00:12. > :00:16.She's barking orders, he's not really cooking the way she wants him to cook.
:00:16. > :00:21.It looks too chaotic for my liking.
:00:21. > :00:27.What happened to your potatoes? They're supposed to be chunks and they're mash.
:00:27. > :00:30.No, don't throw them out. We'll deal with it. It's fine. All right.
:00:30. > :00:40.Have you seasoned them? Yeah. Stick- them in that. Mix that through.
:00:40. > :00:41.
:00:41. > :00:45.How many poached eggs have you got? Ten. You sure? Yep.
:00:45. > :00:48.You sure? There's one here. You sure? There's one here.
:00:48. > :00:55.How did that happen?
:00:55. > :00:58.Seven minutes left. Start thinking about plating your dishes up.
:00:58. > :01:00.Ten individual portions, all exactly the same.
:01:00. > :01:03.I cooked some mushrooms but I don't- like the look of them
:01:03. > :01:06.and I think they'll spoil the dish so I'm not going to put them out.
:01:06. > :01:16.You've got just 90 seconds left. 90 seconds left.
:01:16. > :01:21.
:01:21. > :01:28.That's it. Time's up. Step away from your benches, please.
:01:28. > :01:32.What do you think? Yeah, we've done- all right. Yeah? You sure?
:01:32. > :01:37.First up are Darren and Linda.
:01:37. > :01:43.They've made bacon and smoked salmon scrambled eggs on a muffin...
:01:43. > :01:53...with sliced sausage and fried tomato.
:01:53. > :02:00.
:02:00. > :02:03.What I really like is your presentation.
:02:03. > :02:13.It's all clean, crisp and consistent. Every single plate exactly the same.consistent.
:02:13. > :02:14.
:02:14. > :02:18.No, that's ghastly. Really? Absolutely ghastly.
:02:18. > :02:24.Really heavy, salty bacon with smoked salmon is a mistake.
:02:24. > :02:26.We made a mistake.
:02:26. > :02:28.We got one part wrong,
:02:28. > :02:31.I think if you're perfect now, the only way to go is down.
:02:31. > :02:34.Darren cooked absolutely everything perfect.
:02:34. > :02:37.If I hadn't put that baconin the scrambled egg with the salmon
:02:37. > :02:42.then I don't think they could've faulted the dish.
:02:42. > :02:48.Michelle and Nick have cooked ten plates of an English breakfast.
:02:48. > :02:53.I have to say, I think the two of you have more talent than this.
:02:53. > :02:56.I don't think this is good enough. Because,
:02:56. > :03:00.it's inconsistent, the eggs you can see are all very different,
:03:00. > :03:03.nine bits of bacon because there's a bit of bacon missing off this plate.
:03:03. > :03:06.I don't know how you two exist in life without being able to count to ten
:03:06. > :03:11.and when it came to plating up, actually, Nick did the muffin,
:03:11. > :03:15.the sausage, the egg and the tomato and you got the bacon on the plate.
:03:15. > :03:25.Right, OK.
:03:25. > :03:27.It's a little more motorway cafe
:03:27. > :03:34.than it is West End hotel.
:03:34. > :03:39.Sausages a little over, muffins nice and toasty, the poached eggs absolutely lovely.
:03:39. > :03:43.Unusual in a British breakfast to find a little bit of chilli.
:03:43. > :03:47.Overall, I just don't find it inspiring.
:03:47. > :03:57.You've both worked hard but never did you work as a team. Yes.
:03:57. > :04:03.
:04:03. > :04:03.And
:04:03. > :04:03.And the
:04:03. > :04:06.And the celebrities
:04:06. > :04:12.And the celebrities have to face more tasks on next week's show.
:04:12. > :04:20.Right, it is time to answer some of your questions. Each caller helps
:04:20. > :04:28.to decide what David is having for lunch. If you are not full already!
:04:28. > :04:35.First on the line is Kevin from Cleveland.
:04:35. > :04:45.What is your question? I have some fish to cook.
:04:45. > :04:45.
:04:45. > :04:51.I love monkfish. Keep it in the oven and then when it comes out,
:04:51. > :04:56.finally chop coriander and... meaty as well? That's right.
:04:56. > :05:00.You get the whole monkfish. Buy it on the bone and roast it, it keeps
:05:00. > :05:06.it moist. Ask the fishmonger, you can get it
:05:06. > :05:12.from the supermarkets, but get them to keep it on the bone. What dish
:05:12. > :05:17.would you like to see at the end of the show? I would like food hell,
:05:17. > :05:21.please. Stephanie? I would like to know the
:05:21. > :05:26.easiest way to make the perfect pork crackling.
:05:26. > :05:30.That about you and 15 million other people! Lawrence is the best for
:05:30. > :05:35.this. Use a belly of pork and score the
:05:35. > :05:40.pork towards you with a Stanley life. -- knife. Then cover it with
:05:40. > :05:46.lemon juice and salt. It opens up the pores of the pork. If it is not
:05:46. > :05:53.good quality pork, you can use boiling water, it opens up the
:05:53. > :06:00.pores. That is the crucial part, but a very hot oven, you shock the
:06:00. > :06:07.pork. You get instant crackling for half an hour, then drop the oven
:06:07. > :06:10.temperature down and don't cover it. The hot oven is the secret, the
:06:10. > :06:15.lemon juice and salt and a Stanley knife.
:06:15. > :06:21.There you go. What dish would you like to see at the end of the show?
:06:21. > :06:31.Food heaven or fell if -- food hell? Food heaven, please.
:06:31. > :06:35.Thank you! Now, Less, what is your question? I have some raspberry
:06:35. > :06:41.balsamic vinegar. I don't know what to do with it.
:06:41. > :06:46.It is raspberry balsamic vinegar. When I think of that, I think of a
:06:46. > :06:53.summer salad. A warm duck, leaves, a light dressing. Mix the raspberry
:06:53. > :06:59.dressing with olive oil. If it is from Germany, I would go with
:06:59. > :07:05.German sausages and roast them with potatoes, deglaze the pan with the
:07:05. > :07:09.vinegar. I find that things like that are those weird spirits that
:07:09. > :07:15.only gets drunk right at the end of the party, so I would probably wrap
:07:15. > :07:20.it back up and give it on to someone else! So, there are two
:07:20. > :07:25.options there! Sorry about that! Less, what dish would you like to
:07:25. > :07:31.see at the end of the show, food heaven or food hell? It definitely
:07:31. > :07:37.has to be food heaven! There you go. Right, all of the chefs that come
:07:37. > :07:41.on the show, battle it out to see how fast they can make a sim three-
:07:41. > :07:47.egg omelette. Lawrence is sitting pretty on the board there, the blue
:07:47. > :07:53.board, however, Henry, where you would like to go? I am planning to
:07:53. > :08:00.start a whole new board! Just about here! Or maybe somewhere here.
:08:00. > :08:05.We have so many chefs on there, so, the usual rules apply, the clock on
:08:05. > :08:15.the screen, three, two, one, go! no, I have a shell in there. I
:08:15. > :08:19.
:08:19. > :08:29.don't put the butter in there! didn't put the butter in there!
:08:29. > :08:31.
:08:31. > :08:41.They eare eggs! His face is a nightmare! Oh! That pan was hot!
:08:41. > :08:47.Five years! Five years they've been doing this! I have not seen worse!
:08:47. > :08:55.Right, this one, what is this? is a garnish.
:08:55. > :09:02.Do I have to taste this? And look at this salt! That fell as I was
:09:02. > :09:09.making it. That is brave! Hmm! Have you not
:09:09. > :09:14.come across my German-style omelette before?! It is kind of...
:09:15. > :09:24.It is probably one of the worst we have ever had! I tonight need a
:09:25. > :09:29.
:09:29. > :09:36.fork, I need a straw! Henry? What do you think? You did it in 23.9
:09:36. > :09:42.seconds, but that is not going on the board! Lawrence Keogh, however?
:09:42. > :09:47.What do you think? Do you think you were quicker? I don't know.
:09:47. > :09:52.You were not, that can go back to your new kitsch no-one London!
:09:52. > :09:57.Remember to find out where it is when you start on Monday! Will
:09:57. > :10:01.David get his idea of food heaven? Or food hell? The guys in the
:10:01. > :10:08.studio have jet yet to make their minds up. We find out what happens
:10:08. > :10:14.after a taste of TV gold from the fabulous Keith Floyd. He is hoping
:10:14. > :10:24.to make salmon today, but first, of course, he has to catch up with.
:10:24. > :10:52.
:10:52. > :11:02.Right! It's on the reel. Lovely! Let him go quiet,
:11:02. > :11:11.
:11:11. > :11:14.Very good. I cast that one, too. Oh, he's gone!
:11:15. > :11:18.Well, keep trying. That's just my luck, isn't it?
:11:18. > :11:23.Once encouraged, you just keep on doing it. That was a shame. Yes.
:11:23. > :11:30.What did I do wrong? Nothing.You just didn't take it very well. You could have taken it better.
:11:30. > :11:40.Quite impressive, eh? More or less first cast!
:11:40. > :11:40.
:11:40. > :12:47.Apology for the loss of subtitles for 49 seconds
:12:47. > :12:47.This
:12:47. > :12:47.This is
:12:47. > :12:51.This is brilliant.
:12:51. > :12:56.This is brilliant. Do you like this house? It belongs to a friend of
:12:56. > :13:02.mine, who has a hotel, but we did not like the hotel, it is smaller
:13:02. > :13:07.that the house that she lives in, but, there is nothing humble about
:13:07. > :13:11.my efforts today, nothing humble at all. This is the king of fish. Up
:13:11. > :13:18.here in May. You will be watching this in the winter, this is May,
:13:18. > :13:25.the rains have not rained, the salmon are not running, but I got
:13:25. > :13:30.one. I promised a five-pound one, but this is only three-and-a-half.
:13:30. > :13:36.It is marvellous! I was certain I would have to take one from the
:13:36. > :13:41.fridge. This is wild! Is it freshly run?S that been up for three days?
:13:41. > :13:46.You know about that if the fish comes up the very day, people are
:13:47. > :13:52.put off. There is a streamer on it, you wash that off. If it comes up
:13:52. > :13:58.for two days, it has a streamer. This is baifrl, Federal Reservement
:13:58. > :14:00.wild salmon. Not very big, but all the better for that. I like a
:14:01. > :14:10.smaller salmon more than a bigger one.
:14:10. > :14:19.I will take over now before she She knows the lot!
:14:19. > :14:26.on a very great river, the River Beauly.
:14:26. > :14:33.We cooked it in a fish kettle, covered - whatever the size of the fish - by a finger of water.
:14:34. > :14:39.Richard! We put it in the fish kettle. Cold water.
:14:39. > :14:44.Richard, we know you've won the Glenfiddich Award for cameramen- but I want no mucking about.
:14:44. > :14:50.I want it all covered carefully. That's about a finger of water.
:14:50. > :14:57.The business of putting a couple of peppercorns, a bay leaf and a tiny bit of white wine
:14:57. > :15:03.is all nonsense, but it looks good. That's enough!
:15:03. > :15:08.Some people say that, if the salmon came out of the sea, it's best to cook it in sea water,
:15:08. > :15:13.but I quite often cook it in just plain water.
:15:13. > :15:19.That's it. No salt? No, fish don't need salt.
:15:19. > :15:23.Richard, the lady's speaking. I did ask you to do this properly.
:15:23. > :15:28.Lady Maclean is talking. Look at her, please! Do you always wear your hat?
:15:28. > :15:37.Sorry! It's rather magnificent. Has it got a Hardy fly in it?It ought to. It's my fishing hat.
:15:37. > :15:42.Take that, could you? Now we're ready - hatless, but ready.
:15:42. > :15:45.OK. You've got the lid?
:15:45. > :15:47.This I love and live by. It's my glorious 30-year-old cooker.
:15:47. > :15:54.Put the lid on. Does it quite fit? It does.
:15:54. > :15:59.Put the lid on. Does it quite fit? It does.
:15:59. > :16:05.The next thing is that that's in cold water, and we don't forget it.
:16:05. > :16:12.The moment it comes to a nice sort of rolling boil... How long will that be? 20 minutes?
:16:12. > :16:18.About half an hour. It depends on the heat.You don't want it on the hottest.
:16:18. > :16:24.You want it on HOT heat, but not the VERY hottest.
:16:24. > :16:29.When it comes to the boil, you literally stand with your watch
:16:29. > :16:35.and cook it for anything between1� and three minutes. And that's it!
:16:35. > :16:41.Then you let it cool in its steam. Shall we have a wee dram to celebrate? I think so.
:16:41. > :16:47.And also to welcome us here. Very nice idea! Why not? Oh, you haven't got one!
:16:47. > :16:53."Here beginneth the first MacLesson. Lady Maclean's beurre blanc sauce for salmon.
:16:53. > :16:59."One cup of dry white wine, half a cup of water, half a cup of chopped shallots,
:16:59. > :17:08."a tablespoon of good wine vinegar,- salt, pepper, two tablespoons of cream, and eight ounces of butter."
:17:08. > :17:12.Reduce all the liquids except the butter and cream to almost nothing,
:17:12. > :17:18.cut the butter into bits and whisk it in, with the cream, by hand, as her ladyship is doing.
:17:18. > :17:28.It's looking splendid, isn't it? It's absolutely lovely, Keith! I couldn't have done it better.
:17:28. > :17:30.
:17:30. > :17:36.That little salmon was swimming up the river at half past eight this morning.
:17:36. > :17:45.It's now quarter to one, and I'm chuffed I caught it! It didn't take- your fly because it was hungry!
:17:45. > :17:55.or have a little slurp somewhere and let them get on? WE'VE had a nice time! I'm pleased.
:17:55. > :18:05.
:18:05. > :18:05.There
:18:05. > :18:05.There will
:18:05. > :18:09.There will be
:18:09. > :18:15.There will be more from the great man, Mr Floyd on next week's show.
:18:15. > :18:20.Now it is time to find out if David is facing food heaven or fell. --
:18:20. > :18:25.food hell. Food heaven is a lovely loin of venison. It is pan-fried.
:18:25. > :18:32.Slightly smoked to start off with, served with a beetroot puff pastry
:18:32. > :18:40.tatin. A touch of creme fraiche. A juniper berry. Or there could be
:18:41. > :18:47.food hell, a pile of things you don't like. Apples, cauliflower,
:18:47. > :18:53.gnocchi, apple crisp! Well, it looks depressing, doesn't it?
:18:53. > :18:56.these two? No! No! What do you think? I hope and I pray that you
:18:56. > :19:03.will be sensible, guys and go for the venison.
:19:03. > :19:05.They all have! They have?! Yes, easy, a whitewash. So, let's talk
:19:06. > :19:10.easy, a whitewash. So, let's talk about the venison.
:19:10. > :19:13.I will get this slightly smoked to start off with. The guys are
:19:13. > :19:23.preparing the beetroot puff pastry tatin. While we do that let's
:19:23. > :19:23.
:19:24. > :19:27.reduce the wine done first. -- down first. Over here, the tart
:19:27. > :19:35.tatin is traditional done with apples.
:19:35. > :19:40.Yes the pastry here. This is bought in beet roolt -- beetroot. You
:19:40. > :19:43.don't need to cook it. Now, this smoked venison. You put
:19:43. > :19:50.it in the bowl. When I will then do is take this
:19:50. > :19:55.thing. This was a gift at Christmas. He is trying to put you off! I know
:19:55. > :19:59.he is. It is completely unnecessary! That is a very cool
:19:59. > :20:06.machine. What is that? This is a smoking gun, sometimes I wish it
:20:06. > :20:09.was a real one! Over here you have the apple chips in it, and you see,
:20:09. > :20:16.look? Yes. See it coming from here.
:20:16. > :20:20.That looks like something else is happening! It is literally smoking,
:20:20. > :20:24.producesing quit a bit of smoke. You place it under the cling film
:20:24. > :20:29.like that That is fantastic! You can get
:20:30. > :20:33.these on the internet. Anybody who loves cooking or wants to
:20:33. > :20:40.experiment with different food.... I think that my wife Julia would
:20:40. > :20:46.like one of those! That is it. Literally smoked. You can get
:20:46. > :20:49.different flavour of wood chips. Leave it to one side.
:20:49. > :20:55.And the wine? You almost reduce that to nothing. Then you put in
:20:55. > :21:04.the stock here. Over here I will put my tart on as
:21:04. > :21:09.well. Traditional it is done with ams, but today we are are using
:21:09. > :21:14.beetroot -- traditional done with apples.
:21:14. > :21:20.So, this has been... This has been smoking for a bit.
:21:20. > :21:27.Oh, wonderful! There you go. So a light smokey sort of flavour. It is
:21:27. > :21:33.great with duck as well as chicken. Lots of pepper with venison.
:21:33. > :21:41.Is that thin enough for you? That will do. No, a little bit thinner,
:21:41. > :21:46.actually. Hurry up! The sugar here. Then take
:21:46. > :21:51.the venison and pan-fry it. The sugar has nothing else in it? I
:21:51. > :21:55.am a complete innocent here. I am asking naive questions! Nothing
:21:55. > :22:02.else. It is basically going to be just the sugar. That is all that it
:22:02. > :22:09.is. This is done with apples, traditional, named after the Tatin
:22:09. > :22:13.sisters, who made an am tart. It flipped over, they lifted it up and
:22:13. > :22:18.served it. Obviously done with apples, but since then, the chefs
:22:18. > :22:25.have experimented with pears. So this is a savoury one. It is
:22:25. > :22:30.exactly the same, sugar, puff pastry, but the difference is using
:22:30. > :22:36.beetroot. It can be done with parsnips. So, the venison is
:22:36. > :22:42.cooking away nicely. Beetroot I came to late in life.
:22:43. > :22:52.Beetroot is great, but the thing about cooking it, at this time of
:22:53. > :23:01.
:23:01. > :23:08.year... Steam it. Or roast it in the oven with foil. 7 Now, we flip
:23:08. > :23:15.this over. It is lean, so we don't want to overcook it.
:23:15. > :23:19.What are we doing, James? Don't overcook it! That goes in the oven.
:23:20. > :23:24.The sauce is reducing. That is too thin now.
:23:24. > :23:28.You said it was fine a minute ago. That is too thin.
:23:28. > :23:33.It is too thin. Shall I roll it over and start
:23:33. > :23:39.again? Yes. It is too thin. Right, the sugar.
:23:39. > :23:46.Often you do this in the same pan as you are cooking it, but you can
:23:46. > :23:54.do this with Yorkshire pudding tins. You know that, your wife is a
:23:54. > :24:03.serious cook! She was a MasterChef finalist? She was in 2000, Lloyd
:24:03. > :24:12.grows man's, so, one of the few actors in the country, me, who
:24:12. > :24:16.can't do an impercent nation of Lloyd Grossman! We have added a
:24:16. > :24:21.little bit of butter in there. We heat this up. The butter is
:24:21. > :24:27.important in the tart. If you don't put the butter in, you end up with
:24:27. > :24:31.a lump of caramel in the bottom of your oven. So, that is hot. You
:24:31. > :24:35.take the beetroot... You flip that up, thank you very much. Place it
:24:35. > :24:42.around. The idea being, whether you are doing a large or small one, you
:24:42. > :24:52.want to keep a little edge... hot and it is burning my fingers!
:24:52. > :24:54.
:24:54. > :24:58.Suffer for your art! Can I let go, yet? No k dr, no! That is the sauce
:24:58. > :25:06.done. That is reduced down. Let's pass that through a sieve.
:25:06. > :25:15.There you go. Now a little bit of water. Water,
:25:15. > :25:22.water, water, water! There you go. A touch of water.
:25:22. > :25:28.There you go. Right, that is that. Then you take
:25:28. > :25:31.your tart like this... And then what I do is dock it with a knife
:25:31. > :25:41.and this sits inside here. Brilliant.
:25:41. > :25:49.He is good, isn't he? Yes, he is a pro! Hey, I'm in the middle, get me
:25:49. > :25:54.out! Unlike puff pastry, you don't want it to puff up too much.
:25:54. > :25:59.Otherwise it gets soggy. Bake it straight in the oven like that
:25:59. > :26:04.These want about 15 to 20 minutes. Can you put a little more water in
:26:04. > :26:11.there? Yes, just a touch. Thank you, chefy.
:26:12. > :26:19.We put it on the stove. Then hopefully, we drain off a little
:26:19. > :26:26.bit of this. It should be able it flip out.
:26:26. > :26:29.Brilliant. That is just great. I would get nine out of ten if I
:26:29. > :26:34.was at college, but we lift that off.
:26:34. > :26:44.The secret is that the filling is cooked as well. The venison has
:26:44. > :26:44.
:26:44. > :26:50.been in there. We have left it to rest. This is clever.
:26:50. > :26:57.This venison is nice and pink in the middle. Thank God, it was
:26:57. > :27:01.heaven and not hell! It looks delicious, doesn't it? The idea of
:27:01. > :27:08.this is that we ehave the sauce with the reduction in there.
:27:08. > :27:13.Sauces are everything, aren't they !? I think that the sauces make it.
:27:13. > :27:16.The dense flavour. That took is -- stock is just red
:27:16. > :27:21.wine. Beautiful. Knife and fork here!
:27:21. > :27:26.Dive into that one. Now, to go with this, Susy has
:27:26. > :27:35.chosen a Santa Rita 120 Carmenere 2010. That is the name of it
:27:35. > :27:38.This is from Majestic Wines for �5.99. Bring over your glasses,
:27:38. > :27:44.guys. That is beautiful. Really
:27:44. > :27:49.delicious! Congratulations! That was with a little help from these
:27:49. > :27:53.lot. Only a little help! Quality help. It is the little touchs that
:27:53. > :27:59.are important. The idea is that this is a great
:27:59. > :28:05.dish for a party dinner dish. It does not just have to go with
:28:05. > :28:10.venison, it goes great with duck. You get to dive into that as well.
:28:11. > :28:14.Dive N Other types of venison you can use? Loin, or the fillet.
:28:14. > :28:19.Definitely. If you are buying it, that farmed
:28:19. > :28:27.venison is good. I have one of these. That is my
:28:27. > :28:33.second glass of wine! Who wants one? That is hot! That is the sugar.
:28:33. > :28:37.Be careful, esperb eally with a pastry like that. You must, must
:28:37. > :28:42.leave it for five minutes -- especially.
:28:42. > :28:46.Also with a large one be careful. That is extremely hot.
:28:46. > :28:49.You are enjoying that. Best of luck with the play.
:28:49. > :28:52.Well that's all from us today on Saturday Kitchen Live. Thanks to
:28:52. > :28:55.Lawrence Keogh, Henry Dimbleby and David Haig. Cheers to Susy Atkins
:28:55. > :28:58.for the wine choices and to our chef's table guests, Sandy and