:00:07. > :00:17.Good morning. Prepare to feast your eyes on some fantastic food, cooked
:00:17. > :00:34.
:00:34. > :00:39.by some of the world's best chefs, Welcome to the show, cooking with
:00:39. > :00:44.me live in the studio are two chefs with two distinctive cullinary
:00:44. > :00:49.styles, making his debut, the man who service an award-winning
:00:49. > :00:52.seafood menu in The One Show, inside the London's Sheraton Park
:00:52. > :00:57.Tower Hotel, and the man responsible for some of the best
:00:57. > :01:01.Indian food in the country, from the Cinnamon Club, Vivek Singh.
:01:01. > :01:09.Pascal, your first time on the show, what will you make for us? A royal
:01:09. > :01:17.king crab from Norway, a key product from the One-O-One. With
:01:17. > :01:24.some wild garlic polenta and rocket and crab bisque. Everyone has seen
:01:24. > :01:30.people catch king crab, you buy a tremendous amount? 1500 kilo a year.
:01:30. > :01:36.�35 a kilo, that is a lot. Once you try it it is beautiful. What do you
:01:36. > :01:46.reckon? I'm cooking a Keralan-style seafood pie, using squid, shifrps,
:01:46. > :01:50.
:01:50. > :01:56.mussels, and smoked haddock. Normally I would serve fish pie
:01:56. > :02:01.with peace, you have done it with a fancy salad? I don't know, it is
:02:01. > :02:07.really health year, sprouting fen Greek seeds, you will make the sal
:02:07. > :02:11.led for us. Stunning dishes to look forward to. Foodie films. Today we
:02:11. > :02:14.have helpings from Rick Stein, Celebrity Masterchef, and the
:02:14. > :02:18.brilliant legend which is Keith Floyd. Our special guest has
:02:18. > :02:22.created some of the most memorable comic characters in the history of
:02:22. > :02:25.television. Please make a warm welcome to Saturday Kitchen, Matt
:02:25. > :02:29.Lucas. Great to have you on the show. I have never seen this
:02:29. > :02:35.programme before. Is that the one with that, the guy that used to do
:02:35. > :02:39.the football, thing. I thought it was Tim Lovejoy, it is a Saturday
:02:39. > :02:45.morning, will there be cartoons? We can draw some if you wish.
:02:45. > :02:50.could do our own. Not a keen cook? You have a go, don't you? I'm a
:02:50. > :02:54.good eater and a good eater. I'm very good at the taking out the
:02:54. > :03:00.freezer, putting in the oven, or the microwave, I'm wonderful at
:03:00. > :03:03.that. We are going to use the microwave twice for this dish. At
:03:03. > :03:07.the end of the day's programme, food heaven or hell, something
:03:07. > :03:13.based on your favourite ingredient, food heaven or nightmare hell. It
:03:13. > :03:17.is up to our chefs and the viewers to decide what you will be eating.
:03:17. > :03:22.Food heaven? Something involving chicken and noodles, proper cooking.
:03:22. > :03:25.Chicken and noodles, what about the food hell, for a chef this is bang
:03:25. > :03:32.in season at the moment? Asparagus. What is it, you don't like the
:03:32. > :03:35.taste? I find it too asparagusy. There is an asparagusness about it.
:03:35. > :03:39.You see, chicken or asparagus, I will take inspiration from another
:03:39. > :03:45.one of your favourite foods, Chinese. I'm going to take the
:03:45. > :03:51.chicken, cut it into strips, maranaide it in soy sauce, black
:03:51. > :03:56.paper, stir fried with ginger, peppers and rice noodles and a few
:03:56. > :04:04.spring onions. How does it sound? At the nice. The alternatively food
:04:04. > :04:11.hell, ar pass Gus, blanched, chargrilled and served with sauted
:04:11. > :04:14.salsify, and finished off with a soft boiled egg, and garnished with
:04:14. > :04:18.celery crisps. I will make it clear you now, if you serve me that,
:04:18. > :04:24.there is an egg in that soup, I will put the egg there on the floor
:04:24. > :04:29.and I will stamp on it. There you go, we have to wait until the end
:04:29. > :04:39.of the show. If you want to ask a question call us on the number
:04:39. > :04:41.
:04:41. > :04:47.below. We will be asking you whether Matt
:04:48. > :04:53.should stamp on the egg or not. Let's get cooking, first up is a
:04:53. > :04:58.Frenchman who has brought with him the largest bit of seafood we have
:04:58. > :05:02.ever had. This is part of it, it is Pascal Proyart. This king crab,
:05:02. > :05:07.look at the size of this thing. It is a small one? That is only a part
:05:08. > :05:13.of it, a cluster, it isth can get really big, around six or seven
:05:13. > :05:20.kilos. Very cold water where they are caught? Yes, and very deep, 40-
:05:20. > :05:26.50ms. What will we do? A royal Norwegian king crab roasted, wild
:05:26. > :05:32.garlic polenta we will make a crab bisque and then some rocket. Get on
:05:32. > :05:37.with the polenta, you shredded the white garlic on the shallot. I have
:05:37. > :05:40.already started the bisque, I have sauted the crab with the vegtables,
:05:40. > :05:45.I will flame it with a bit of I will flame it with a bit of
:05:45. > :05:51.Brandy. S a classic bisque. You use the shells as well as the meat here,
:05:51. > :05:54.all the leftover bits? Yeah, the shell, you keep everything, we
:05:54. > :05:59.don't throw anything ray way in a restaurant.
:05:59. > :06:03.Saute with that, after that you put some white wine inside.
:06:03. > :06:13.Then this wild garlic stuff, it is in season at the moment? It is,
:06:13. > :06:14.
:06:15. > :06:18.just came up really. We had the lucky weather a week ago.
:06:18. > :06:23.tomato paste, cook it all together, cook it down to three quarters, add
:06:23. > :06:28.a bit of water, a little tip as well, when you make your first
:06:28. > :06:33.bisque you can use water, after that, use bones with water, cook it
:06:33. > :06:40.back again or 30 minutes, and after that cook it down and then you have
:06:40. > :06:44.something to put in your freezer. That is the second eat. You don't
:06:44. > :06:51.waste anything. You will cook it for 25 minutes and then put double
:06:51. > :06:55.cream and pass that. You get on with the polenta. That has the
:06:55. > :07:03.shallot, wild garlic, milk and water, and you will put this in and
:07:03. > :07:08.cook it out. Brilliant. I will show you a tip, make a little crustian
:07:08. > :07:14.of wild garlic, you can do it with basil or parsley. It is easy to do.
:07:14. > :07:18.This is the little crisps. going to take wild garlic leaves,
:07:18. > :07:22.just put that on your plate, then I just need a bit of olive oil.
:07:22. > :07:28.can do this with parsley, it is a nice garnish for things? It is a
:07:28. > :07:38.bit like we used to do fry-up, done with olive oil, very healthy and
:07:38. > :07:43.
:07:43. > :07:49.nice. Just brush it with olive oil. After that take some more cling
:07:49. > :07:55.film, every has a microwave at home. This is the microwave moment.
:07:55. > :07:59.for Christmas I'm going to buy you one of those aprons with a pair of
:07:59. > :08:05.bossoms on them. Thank you very much. I'll use it. Put it on for
:08:05. > :08:10.two minutes in the microwave. temperatures? Yes. Salt, pepper, in
:08:10. > :08:14.here, so you have got the pocket, you have got the pine nuts in there,
:08:14. > :08:20.this is the little dressing, a touch of lemon juice. It is just to
:08:20. > :08:26.give a kick to the crab we will make luxury sandwiches with the
:08:26. > :08:33.king crab. Did you put salt in the polenta?
:08:33. > :08:38.Not yet. You put a bit of Cayenne in there. You have got the tomatos
:08:38. > :08:43.in there, all the bisque should have a little tomato paste and
:08:43. > :08:51.tarragon, of course. Polenta is ready. What I will do now is put it
:08:51. > :08:58.in a little mould. You can put it in a tray, after that you can cut
:08:58. > :09:05.it off. I don't like wastage. is inant polenta, not much cooking?
:09:05. > :09:10.Two or three minutes. Then we will put it in the fridge
:09:10. > :09:15.and cool it down for 2.5 minutes, hopefully it will be hard enough
:09:15. > :09:19.and pan fry it. Tell us about One- O-One, you have been there ten
:09:19. > :09:25.years? Nearly 15 years. You have, last year you were in the top six
:09:25. > :09:28.best restaurants in the UK? That's right. For the food. But the king
:09:29. > :09:33.crab in particular, people phone up saying is it on the menu and come
:09:33. > :09:37.specifically for that? If it is not on the menu I get trouble. They
:09:37. > :09:44.call before. We always have plenty. We put that in the fridge just to
:09:44. > :09:52.cool down for one or two minutes. Tell us about this men. That's
:09:52. > :09:56.cooking. You want me to do this? Another microwave. Very good.
:09:56. > :09:59.Parmesan crisps, everybody does it on the grill, you do it in the
:09:59. > :10:07.microwave, it is beautiful, always works, if you have friend at home.
:10:07. > :10:12.Don't big it up too much, I haven't done it yet.
:10:12. > :10:17.Look at the meat in there, can you see that. This is from, the larger
:10:17. > :10:27.part of the legs, this part here. We use different parts of the crab
:10:27. > :10:31.
:10:31. > :10:35.for doing different things, RAF yolly, risotto. These are ZAF
:10:35. > :10:40.advantagers? They eat everything, we don't want them too near our
:10:40. > :10:43.waters. Some people are saying they are entering our waters? Because of
:10:43. > :10:47.global warming. Is that because there is so many of them. How come
:10:47. > :10:51.they are migrating to these waters? Is that because there is so many of
:10:51. > :10:57.them. So many of them, they are looking for good also, the water
:10:57. > :11:02.getting warmer and colder. Also they don't like the French! It is
:11:02. > :11:07.possible! How long are these going in for? These are going in for 30
:11:07. > :11:17.seconds exactly. I'm going on with the cooking, I need my polenta back.
:11:17. > :11:23.When he slows down,. He's going at 100 miles an hour. Look at that,
:11:24. > :11:29.beautiful or not. You do it with basil, intense flavour as well.
:11:29. > :11:34.Do you want me to lose this, this would be a water of it? This is a
:11:34. > :11:44.cluster. Half of the leg, and then you have a big head, you know,
:11:44. > :11:51.fantastic, you don't want to know how much it costs. �35 a kilo.
:11:51. > :11:57.My Parmesan crisp is not ready yet. I'm going to fry the polenta,
:11:57. > :12:02.beautiful. I even made the polenta without
:12:02. > :12:06.Parmesan cheese for yourself. are very kind. There is a sink to
:12:06. > :12:16.wash your hands. While I can read this. If you would want to ask a
:12:16. > :12:19.
:12:19. > :12:24.question call this number. You will find the recipe along with
:12:24. > :12:29.all the other studio recipes on the show on the website.
:12:29. > :12:38.What we have done is as well over there.
:12:38. > :12:45.I will get it now. I'm on it. Candied tomato. I like my kitchen,
:12:45. > :12:49.I'm moving. I feel like I am they your kitchen. Candied tomato.
:12:49. > :12:54.deseed it, blanche it, salt and pepper and sugar, use the stem of
:12:54. > :13:01.the garlic and cook it for two hours. A little more? Ten more
:13:01. > :13:09.seconds. When the king crab is pan fried, add a bit of butter.
:13:09. > :13:16.Butter is really nice. We will keep the cooking juice. Look that, looks
:13:16. > :13:22.stunning. That polenta you set it in the
:13:22. > :13:28.fridge and then cut it up. On the sauce. You are working on
:13:28. > :13:32.the sauce? I'm on it, I'm doing it chef. That's there.
:13:33. > :13:37.Sauce, you want it whisked it up, do you want foam in that, I take
:13:37. > :13:42.it? Please. Do you want a bit of butter?
:13:42. > :13:48.little bit of butter, chef. There you go. You are from Britney,
:13:48. > :13:54.which is great seafood around there. No king crab, what made you?
:13:54. > :14:02.tried once when I was working for this superrestaurant in Paris.
:14:02. > :14:12.I fell in love with it, really. Can I take this one format mat over
:14:12. > :14:14.
:14:14. > :14:20.there. Now we will take one crab, cut in
:14:20. > :14:27.half, look at that. The other one we will cut some little beautiful
:14:27. > :14:36.things. Then I take your rocket salad. Yes, chef, one second.
:14:36. > :14:46.I'm going it pick the leaf. You see I'm making a little
:14:46. > :14:47.
:14:47. > :14:52.sandwich, beautiful. I just need one polenta in there.
:14:52. > :15:01.The crisp which goes in there. have a tiny little bit of creme
:15:01. > :15:10.fraiche in the end in the bisque. Absolutely. My little leaves.
:15:10. > :15:16.Fantastic. Put that on top of there. Beautiful, then pe will put a
:15:16. > :15:20.little bit of that. Voila.
:15:20. > :15:25.Remind us again. This is a royal king crab, roasted
:15:25. > :15:34.with wild garlic polenta. Beautiful little bisque. I need a drink after
:15:34. > :15:37.that. He's worked me today, it does look
:15:37. > :15:46.incredible, I have to saying, it was worth it in the end. Would you
:15:46. > :15:50.ever try this at home? No! That's the one without cheese is it.
:15:50. > :15:57.Tell us what you think, dive in. Here we go. Your's is without
:15:57. > :16:04.cheese and crab on it, taste the tomato, when you slowly cook them,
:16:04. > :16:09.particularly if you. And you can make a lot, and use it for.
:16:09. > :16:15.That is very nice. You have done it before, haven't you? A little bit.
:16:15. > :16:20.That is fantastic, this is the best. I give this to myself. I don't know
:16:20. > :16:25.where you will get king crab from, it is always frozen. Come to The
:16:26. > :16:28.One Show. We need mine to be with this. I'm having this. We sent Tim
:16:29. > :16:34.Atkin to Norfolk, what did he choose to go with Pascal's cracking
:16:34. > :16:40.crab! Come to the historic docks of the
:16:40. > :16:50.beautiful town of King's Lynn. It is wine.00.
:16:50. > :16:56.
:16:56. > :17:01.-- wine -- wine o'clock. I'm going white with your crab, I want
:17:01. > :17:09.something that doesn't just compliment the flavours in your
:17:09. > :17:13.dish but enhances them. I'm after something with more intensity, I'm
:17:13. > :17:21.thinking coastal, but the coast I had in mind was the Pacific coast
:17:21. > :17:25.of Chile. The wine I was chosen is the 2011 Tabali Reserva Chardonnay.
:17:25. > :17:31.If you think Chardonnay is a little old hat, this wine might change
:17:31. > :17:37.your mind. It is unOKed, a little like a Chablis, and has the
:17:37. > :17:41.crispness of an ocean-influenced climate. It is wonderful the smell
:17:41. > :17:49.of Chardonnay, where there is no oak and the peachy fruit can
:17:49. > :17:54.express itself. The zingy crispness compliments the crab lion. There is
:17:54. > :17:59.a slight sweetness which -- loin, there is a slight sweetness that
:17:59. > :18:04.matches the candied tomato. Your crab and a great Chilean white, it
:18:04. > :18:08.doesn't get much better than that. It certainly s under �6 a bargain.
:18:09. > :18:14.That's for sure. What do you reckon? Beautiful, zingy, a bit
:18:14. > :18:18.fruity, dry as well, compliments really well the king crab. Great
:18:18. > :18:25.wine. You could do one of those crisps in the microwave, prak kiss
:18:25. > :18:31.with the herbs. I could. Maybe not. What do you reckon? I don't think
:18:31. > :18:33.it gets better than this. Working with the dish? Spectacular match.
:18:33. > :18:41.Later on Vivek will be cooking something from southern India, what
:18:41. > :18:45.is it again? I'm doing a Keralan seafood pie. I'm serving a bit of
:18:45. > :18:49.fresh fenugrek salad. It tastes delicious too.
:18:49. > :18:54.Time to catch up with Rick Stein, he's in Lancashire, in search of
:18:54. > :19:02.the best black pudding. First he's meeting with a favourite face,
:19:02. > :19:07.Nigel Haworth, to taste the ultimate in hot pots.
:19:07. > :19:11.I'm on my way to Laing shirk you can guess why. On a cullinary --
:19:11. > :19:16.Lancashire, you can guess why, on a cullinary trip like this looking
:19:16. > :19:21.for good flavours, I have been eagerly looking forward to
:19:21. > :19:25.exploring the steamy depths of the county's most famous dish. I rang
:19:25. > :19:35.up a friend of mine, Nigel Haworth, fiercely passionate about anything
:19:35. > :19:35.
:19:36. > :19:40.that comes from Lancashire, and said, please can you make me the
:19:40. > :19:46.ultimate hotpot, which I'm pleased to say he did. I have been cooking
:19:46. > :19:50.this for four hours. Is that a traditional pot? Yes, I'm told
:19:50. > :19:55.every house in Lancashire had one of these. I don't think there is
:19:55. > :20:00.any dish more appetising than this? There isn't, you that long, slow
:20:00. > :20:07.cooking is the thing that makes it so special. What lamb cuts are in
:20:07. > :20:12.there? They used to call them the cheap cuts of lamb, undershoulder,
:20:12. > :20:19.neck and ship, shin is really important to get the gel lat news
:20:19. > :20:25.feel to the hotpot. It doesn't taste fatty, in a hotpot, often it
:20:25. > :20:29.is overpoweringly rich. First of all, I'm using bestend chops, I
:20:30. > :20:39.will trim the whole end off. The whole thing about hotpot is not to
:20:40. > :20:41.
:20:41. > :20:43.get too much fat in there, it is overpouring.
:20:43. > :20:48.overpouring. There is the bestend chops done.
:20:48. > :20:52.What I picked up from Nigel, a really good idea, to use lamb shank,
:20:52. > :21:02.when that cooks over a long period, it makes the stew very nice and gel
:21:02. > :21:08.
:21:08. > :21:12.lat news. I will gel gelatinous. I like
:21:12. > :21:19.kidneys, I have cut them in half and removed the bits from the
:21:19. > :21:24.middle. I'm hand-slicing the potatoes, you can use a Madeline,
:21:24. > :21:30.but hand sliced they look thicker. They can make brown in the cooking.
:21:30. > :21:36.To make up the hotpot, you brush the pan with hot butter to stop the
:21:36. > :21:41.potatoes from sticking. Build up the potatoes and onions, meat in
:21:41. > :21:46.layers, half chops and half shin, and some of the kidneys. Now thyme,
:21:46. > :21:50.I think it goes particularly well with lamb, a good quantity of salt,
:21:50. > :21:54.and freshly ground black pepper. You often find other ingredients in
:21:54. > :21:59.a hot pot, I have added kidneys, but sometimes they put in black
:21:59. > :22:03.pudding, mushrooms, and even oyster, when they were particularly cheap.
:22:03. > :22:07.It is important to season every layer. And finally, just some
:22:07. > :22:11.chicken stock, but you can use water. There will be so much
:22:11. > :22:14.flavour in the stew, any way. Topped with a neat layer of
:22:14. > :22:22.potatoes, because you want it to look pretty when it comes out of
:22:22. > :22:28.the oven, or brown and crackling. Just press those down a little bit.
:22:28. > :22:30.A bit of melted butter on top. This Lancashire hotpot, came from a time
:22:30. > :22:35.when nobody had ovens, and everybody took their individual
:22:35. > :22:40.pots to the local baker, who put it in the bakers' oven after he had
:22:40. > :22:47.done his bed. When you came back, presumably from a shift at the mill,
:22:47. > :22:52.there was your pot bubbling and hot. Hence hotpot. I'm putting it in the
:22:52. > :22:57.oven for two hours, it is better if you can leave it for six to eight,
:22:58. > :23:01.on a gentler heat. I took the lid off for the last 20 minutes. I
:23:01. > :23:07.can't think why regional stews like this are not more available
:23:07. > :23:13.everywhere, think about a similar dish, Scouse from Liverpool, Irish
:23:13. > :23:23.Stew or Welsh koul, for that matter. So good, if they were in France
:23:23. > :23:34.
:23:34. > :23:41.they would be regional specialities, like cock awe van, or kas let in --
:23:41. > :23:47.cock awe van, or cassolet. One of the oldestish dishes in the
:23:48. > :23:51.country is black pudding. It is made with blood and cereal, in this
:23:51. > :23:55.case it is oatmeal and pearl barley is added.
:23:56. > :24:01.That has been pufd up, because it has been soaking away in hot water.
:24:01. > :24:07.Mixed herbs are put in, like parsley, sage and thyme,
:24:07. > :24:10.particularly penny royal, and fresh blood from the local abattoir.
:24:10. > :24:15.Beautiful fresh blood, Wednesday you get over the idea of the blood.
:24:15. > :24:22.There is nothing awful goes in a black pudding. The next thing to go
:24:22. > :24:27.in is pork backfat, to me it is the quality of this that really
:24:27. > :24:32.distinguishs great puddings from mediocre ones, Andrew is a champion
:24:32. > :24:36.black pudding maker and a Knight of the Budanoir in France. They
:24:36. > :24:40.promise to uphold the tradition and promote black pudding as much as
:24:40. > :24:50.you can. When you become a Knight, you have to swear an allegiance to
:24:50. > :24:51.
:24:51. > :24:58.the black pudding. I am Sir black Pudding. Like all sasauges it has
:24:58. > :25:08.to have a first class skin, in this case it is ox intestine, Andrew
:25:08. > :25:16.
:25:16. > :25:21.wraps them up in hoops and simplers them for half an hour. They don't
:25:21. > :25:25.look very appetising but they smell beautiful. They take on the
:25:25. > :25:32.traditional black colour. That is really nice. Straight from the boil.
:25:32. > :25:39.Excuse me. That would be nice with mustard, I
:25:39. > :25:48.would like with it, have you had those posh spuds called daufwois
:25:48. > :25:55.potatoes? No, I'm from Lancashire! Black pudding is commonly eaten
:25:55. > :26:01.with bacon and eggs for breakfast. I like it sauteed with Coxing apple
:26:01. > :26:05.Pippins. You fry them in unsalted butter and add the sliced black
:26:05. > :26:10.pudding, they don't take more than a few seconds to fry on each side,
:26:10. > :26:14.then add pepper and a pinch of salt, and turn out on to a warm plate. I
:26:14. > :26:18.deglaze the pan with a little bit of cider and let it bubble down,
:26:18. > :26:28.adding more unsalted butter as it does. Then I pour the juices over
:26:28. > :26:36.
:26:36. > :26:43.everything on the plate, you know, We have mentioned it on the show,
:26:43. > :26:49.they made some really good black pudding in Hampshire too.
:26:49. > :26:53.I know you like these, shortbread, we take these ingredients here,
:26:53. > :26:59.some people use rice flour and almonds, I put ground almonds in,
:26:59. > :27:05.you take the almonds, icing sugar, cornflour, it is very different to
:27:05. > :27:09.a standard short pastry, plain flour, and then we just add butter.
:27:09. > :27:14.This is the reason why it is so short, for example the shortbread,
:27:14. > :27:19.you don't add any water, it is the amount of butter to flour in the
:27:19. > :27:24.recipe. Normally pastry is much different, for example, there is
:27:24. > :27:28.less amount of butter per flour, making it more pliable and
:27:28. > :27:32.manageable to work with. The most important thing with biscuits, I
:27:32. > :27:37.learned this from my grandmother, make it by hand, if you make it by
:27:37. > :27:41.machine it toughens up the flour. If you make it by hand, you can get
:27:41. > :27:44.the whole biscuit almost together in a minute or two, by just rubbing
:27:44. > :27:51.this butter together. Inbetween your fingers, and it will create
:27:51. > :27:56.this crumb, it will go from white to cream, quite quickly, if you
:27:56. > :28:00.keep going. Don't allow it to be too warm, the temptation is you
:28:00. > :28:04.warm it up and it melts, you won't get the same texture. You want the
:28:04. > :28:08.butter to mix in to the biscuits. Rub them together with your fingers
:28:08. > :28:11.and get the butter in. The colour start to change. I can see it
:28:11. > :28:16.changing. The texture changes. At this stage if we are making any
:28:16. > :28:21.short crust or stuff like that, a mixture of lard and butter, of
:28:21. > :28:31.course, we would add a touch of wart Tory bring it together. This
:28:31. > :28:33.
:28:33. > :28:41.we won't need any of that. Always, wherever possible, by hand, can you
:28:41. > :28:48.see the colour changing now? Yeah. We bring it all together. Like that
:28:48. > :28:54.I did a bit of baking last weekend. But it was sort of pre-mixed.
:28:54. > :28:59.mixed. The mixture was already made, we still had to put eggs and I
:28:59. > :29:03.think it was flour. You do your biscuits and bits and pieces?
:29:03. > :29:07.were wonderful. Congratulations, first of all, on your new series,
:29:07. > :29:10.going very well. Six-part series? Six-part with a complylation
:29:10. > :29:15.episode at the end. The first episode was out on Tuesday, and
:29:16. > :29:19.repeated last night on Friday. What's that, the German comic?
:29:19. > :29:27.was strange, wasn't it, but brilliant. Where does he pop up
:29:27. > :29:30.from? That is Heading Vain, the Matt Lucas Awards began on radio, a
:29:30. > :29:34.few years ago. It gave us a great chance to have people on the show
:29:34. > :29:39.that were maybe of a lower profile, because you don't have the pressure
:29:39. > :29:44.on radio to have big high-profile acts, and I just thought he was
:29:44. > :29:48.amazing. One that does the circuit? He considers himself the German
:29:48. > :29:55.ambassador of comedy, he was on the first episode. And then we have
:29:55. > :30:03.another episode on Tuesday night at 10.35pm on BBC One, the Matt Lucas
:30:03. > :30:08.Awards, that has Richard Madley, Sue Perkins, and another comedian
:30:08. > :30:13.Mark Orton. And your own mother? mam. What's that like working with
:30:13. > :30:17.your mum? It's nice. I'm glad I haven't got my mum working doing
:30:17. > :30:20.this? Is she critical. More what you wear? You could have put a tie
:30:20. > :30:25.on. Is that a conscious effort. shouldn't be cook anything a jacket,
:30:25. > :30:29.that is normal low a complaint. Moving on to these biscuits. Change
:30:29. > :30:34.the subject, yeah. As little amount of flour as possible, carefully
:30:34. > :30:40.carefully, all we do is grab the cutters and cut these out. Very
:30:40. > :30:45.nice. When you do this, though, the quick tip is take a knife and go
:30:45. > :30:49.underneath the pastry, otherwise if it shrinks you will end up with
:30:49. > :30:55.rugby ball looking biscuits? I'm a little disappointed it is not
:30:55. > :31:02.heart-shaped for me, a heart-shaped cookie cutter would have been nice,
:31:02. > :31:08.is that all right! Pop them in the fridge, before we make, it is more
:31:08. > :31:12.like Pac Man, pop them in the fridge and bake them glently. I
:31:12. > :31:15.will make this little picksure, which is a mixture of cream and
:31:15. > :31:20.custard to fill in these little biscuits I'm going to make for you
:31:20. > :31:24.now. You first started off acting was your first love. You went to
:31:25. > :31:34.drama college, that was in Bristol? What I did, I was in a thing called
:31:35. > :31:35.
:31:35. > :31:40.the National Youth MusicIty ter, when I was 13, I am -- National
:31:40. > :31:43.Youth Music Theatre when I was 13, I'm hosting an event, and then to
:31:43. > :31:47.the National Youth Theatre when I was 16 and met David Walliams. I
:31:47. > :31:52.went then and did drama, I never went to drama school. Did you want
:31:52. > :31:56.to do comedy? I wanted to be a serious actor, but decided to do a
:31:56. > :31:59.bit of stand-up comedy in my year out between A-levels and university,
:31:59. > :32:07.and got swallowed by that, and never finished my degree. Because
:32:07. > :32:11.in my second year at university, I was 21 I started being in Shooting
:32:11. > :32:16.Stars, I went off then to be in TV shows. From that you met David.
:32:16. > :32:20.David I had had known since I was 16, we were huge fans of Vic and
:32:20. > :32:25.Bob, we bonded over that and a love of comedy, around the same time I
:32:25. > :32:28.started working with Vic and Bob, I started doing these small live
:32:28. > :32:32.comedy shows in the Edinburgh Festival with David Walliams.
:32:32. > :32:38.that include certainly the characters of Little Britain?
:32:38. > :32:44.of the characters. They started out in the live shows. We moved from
:32:44. > :32:51.there, we did some stuff on cable TV, what was the Paramount, before
:32:51. > :32:55.it was the Comedy Channel, UK Play, before Dave came along. Then little
:32:55. > :32:59.Britain that started on Radio 4. My new show started on Radio Two, I
:32:59. > :33:04.like starting things on radio. that because you see it as a
:33:04. > :33:09.testing ground? I just think radio is a really intimate medium, and I
:33:09. > :33:11.would never say the audience are less demanding, they are probably
:33:11. > :33:15.more demanding, because they have a personal relationship with the
:33:15. > :33:19.channel. In a way, there is a real, I think it is more challenging to
:33:19. > :33:24.get it right on radio. If you get it right on radio, it gives you
:33:24. > :33:32.more confidence when you move it to TV. You are one of the few
:33:32. > :33:37.comedians able to mix and match. It is varied your career, you have the
:33:37. > :33:40.singing, we saw you in Les Miserables, you managed to do that
:33:41. > :33:46.with the serious acting and comedy roles, you don't lose the thing
:33:46. > :33:50.with the fact you always want to be an actor? Last year I was in Les
:33:50. > :33:55.Miserables in London for three months, I did my first lead role in
:33:55. > :34:05.a film in America, I did an American accent, that was with
:34:05. > :34:06.
:34:06. > :34:13.Billy Crystal and James Caan soon. We We saw you with Johnny dep too?
:34:13. > :34:18.That was Alice in Wonderland. else? On Monday I go to Glasgow,
:34:18. > :34:24.please don't rob my house in London, to direct a pop video for the
:34:24. > :34:29.Proclaimers. I'm a massive fan. Really? And then I'm going to
:34:29. > :34:37.Serbia the week after, to be in a film, with Jessica Lang e, who I
:34:37. > :34:42.had a massive crush on when she was In Tootcy, when I was eight. That
:34:43. > :34:49.was the last crush I had on a woman, she's the most beautiful woman on
:34:49. > :34:59.the earth, since my mum. Fire in the studio! A little bit there. All
:34:59. > :35:03.
:35:03. > :35:09.we do now is take a tue there, We take a few there. You can do this
:35:09. > :35:16.in your kitchen, plane, caramelised sugar, take your rolling pin, I
:35:16. > :35:21.have been doing this all week at the Good Food Show at Blue Water, I
:35:22. > :35:31.have to do it again on Sunday. You can do this all over your kitchen,
:35:32. > :35:35.
:35:35. > :35:40.Matt. It is home made candy floss. I could use that for hair! I think
:35:40. > :35:44.that deserves a round of applause. Dive in, tell us what you think.
:35:44. > :35:49.certainly will. It has taken five minutes to make it, and 15 minutes
:35:49. > :35:58.to clean the floor. Eating it means I have to ruin it, don't you feel
:35:58. > :36:02.sad. Get into it. Dive in. This is a puree of rasberries, I
:36:02. > :36:05.know you like your fruit. Make it by hand makes it lovely and short.
:36:05. > :36:10.Very nice. Why is it called shortbread. Because it is short?
:36:10. > :36:14.What do you mean, like not tall. Butter to flour makes it short
:36:14. > :36:18.which makes it brittle? Oh. I'm on it. If there is a cooking skill you
:36:18. > :36:24.would like me to demonstrate on the show, perhaps you have a great tip
:36:24. > :36:31.to share, drop us a line. All the details are on the website.
:36:31. > :36:37.Cooking format mat at the end of the show, facing that food heaven
:36:37. > :36:44.for Matt at the end of the show, facing food heaven or hell, chicken
:36:45. > :36:50.stir-fry with rice noodles, or food hell, asparagus, blanched and
:36:50. > :36:56.chargrilled, alongside salsify, and finished off with a soft boiled egg,
:36:56. > :36:59.which he has promised to smash on the floor. Not touching it! That
:37:00. > :37:04.crunchy noise is the sugar under my feet. Wait until the end of the
:37:04. > :37:09.show to see the final result. Time for more action from Celebrity
:37:09. > :37:13.Masterchef. The cullinary hopefuls have to face one of John's classic
:37:13. > :37:21.recipe tests. Today it's a steamed- style Asian sea bass. Enjoy this
:37:21. > :37:26.one. The classic recipe today is the
:37:26. > :37:32.steamed sea bass with ginger and spring onions, perfectly-cooked
:37:32. > :37:37.rice and sweet chilli sauce. baby. Put rice in the pot, wash it
:37:37. > :37:41.three times to get rid of the excess starch. Put on the heat, you
:37:41. > :37:46.let it boil for five or six minutes, you turn the heat off, don't touch
:37:46. > :37:52.it, you must never, ever remove that lid. Your rice will be
:37:52. > :37:57.perfectly cooked. Now the sea bass. I'm going to
:37:57. > :38:07.square the ginger off. Spring onions are the same, that then goes
:38:07. > :38:12.inside our bass. That becomes fragrant from the inside.
:38:12. > :38:19.The ginger is very strong, it is too potent, it needs to be really
:38:19. > :38:26.fine. Mix the ginger and the spring onions together. Into a bowl, two
:38:26. > :38:34.or three spoonfuls of Chinese wine, and the soy sauce, half the
:38:34. > :38:42.quantity of soy sauce to the wine. Mix it all together.
:38:42. > :38:47.Top take the tail off the bass, make scoring bits into the flesh, a
:38:47. > :38:57.bit of banana leaf, put that inside bit of banana leaf, put that inside
:38:57. > :38:57.
:38:57. > :39:06.the steamer. Then our tirb on top. 0 on top of that spring onions and
:39:06. > :39:11.ginger. Pour on to that our Chinese wine and soy sauce.
:39:11. > :39:18.On to the steamer and don't touch for ten minutes. I'm really
:39:18. > :39:23.enjoying this recipe, I can't see any reason why they can't do this
:39:23. > :39:29.with aplomb. Time to make sweet chilli sauce, not a difficult thing
:39:29. > :39:37.at all. Two good-sized chillis, seeds removed. Couple of decent
:39:37. > :39:45.pieces of pineapple in there. And then, about 100 grams of sugar.
:39:45. > :39:49.100 mls of vinegar. Add to that a decent splash of
:39:49. > :39:54.water. The sweet chilli sauce needs to
:39:54. > :40:04.boil for about five minutes, to cook the pineapple and chilli, then
:40:04. > :40:18.
:40:19. > :40:22.flavour of the spring onions and really bring this fish to life.
:40:22. > :40:32.Seriously hot pan, been on the stove, with sesame oil. Back on
:40:32. > :40:40.
:40:40. > :40:44.that heat for a second, it's almost about to smoke. Then you pour it on.
:40:45. > :40:48.Chinese sea bass, spring onion, ginger, perfectly cooked rice and
:40:48. > :40:54.sweet chilli sauce. Start of a big day today.
:40:54. > :41:04.We have a recipe, a John Torode recipe.
:41:04. > :41:19.
:41:19. > :41:25.Today's classic recipe is steamed like to cook? I haven't cooked much
:41:25. > :41:32.Asian stuff before, I'm not the biggest fish cooker. Why don't you
:41:32. > :41:42.cook much fish? I'm a meat lover, and I have avoided fish, I'm weary
:41:42. > :41:52.
:41:52. > :41:58.-- wary of cooking fish, that's why comfortable, happy? Something I
:41:58. > :42:02.have never done before. This is tricky, you have to conquer your
:42:02. > :42:08.worries about this, something new is always good to learn.
:42:08. > :42:12.You are half way. Half way. What's happened? I think I have
:42:12. > :42:22.overcooked my rice, too much warter in it. If you overcooked that one,
:42:22. > :42:22.
:42:22. > :42:25.I have no more. What happened to your rice?
:42:25. > :42:29.overcooked it. Are you able to concentrate on one thing at that
:42:29. > :42:34.time, or does your mind race everywhere all the time? It tends
:42:34. > :42:39.to race, focus is a big issue for me. Can you focus to deliver a
:42:39. > :42:48.beautiful dish, flavoured well? trying. You have just under 20
:42:48. > :42:53.minutes left. Colin, tough ask? For some weird,
:42:53. > :42:57.strange reason, I feel more nervous than I have ever felt in my entire
:42:57. > :43:00.adult life. I have this pre-exam feeling. Do you think you may be in
:43:00. > :43:10.danger of going out of the competition?. I can only do my best.
:43:10. > :43:12.
:43:12. > :43:22.Three minutes, just three minutes. 30 secondingss, last 30 seconds,
:43:22. > :43:30.
:43:30. > :43:36.and whether it is cooked properly. Danny, you are up first. What are
:43:36. > :43:45.the black bits on top of your rice, Danny? I think I might have drizled
:43:45. > :43:49.a tiny bit of the sesame oil on it. Your fish is cooked beautifully,
:43:49. > :43:52.still sweet and succulent inside, like the way the spring onions and
:43:52. > :43:56.ginger are cooked through, you can eat them, the chilli sauce is
:43:56. > :44:06.vibrant, your rice is cooked really, really well, I like it a lot.
:44:06. > :44:06.
:44:06. > :44:10.Justin, let's have a look at your's. Good job. Good job. Nice, soft,
:44:10. > :44:18.meaty fish, sweet sauce with a tanning. My only complaint is your
:44:18. > :44:22.rice is really watery. Colin, let's have a look.
:44:22. > :44:29.Your fish is lovely, it is cooked beautifully, your chilli sauce is a
:44:29. > :44:35.little bit jam-like, the oil across the top, was not hot enough.
:44:35. > :44:39.Coldplay The Waterboys oil has gone off, on to the plate, and made your
:44:39. > :44:43.rice greasey. Sharon.
:44:43. > :44:46.Fish absolutely love it, and love the fact that the ginger has
:44:46. > :44:49.softened, but the rice is a bit firm. Would have been perfect if
:44:49. > :44:54.you had cooked the rice a little bit longer.
:44:54. > :45:03.The next time we see you one of you The next time we see you one of you
:45:03. > :45:07.You can find out who gets knocked out in 20 minutes or so. Still to
:45:07. > :45:12.come on Saturday Kitchen Live, Keith Floyd is in Piedmonte in
:45:12. > :45:21.Italy, hunting for truffles, he makes an Italian cheese fondue, and
:45:21. > :45:27.turns a whole farmyard into a meaty hot pot. Pascal's nerves are
:45:27. > :45:36.scambled, but will he have the Egghead treem pressure with the
:45:36. > :45:39.omelette challenge. Coming up live. Will Matt has his heaven or hell.
:45:39. > :45:43.We will find out at the end of the show. Cooking next is one of the
:45:43. > :45:49.best Indian chefs in the country, it is Vivek Singh. Great to have
:45:49. > :45:54.you on the show chef. On the menu is what, like a fish pie. A Keralan
:45:54. > :46:01.style seafood pie. Inspired from the Keralan sauce.
:46:02. > :46:06.Coconut, ginger, curry leaves. is southern Indian? Yes. Instead of
:46:06. > :46:10.a fish pie and peas, we have a salad you want me to get on with,
:46:10. > :46:15.with the cucumber, tomato, and these beans you have got in here.
:46:15. > :46:23.These little shoots. Sprouted fenugrek seeds, these will be the
:46:23. > :46:30.next Indian superfood, really healthy for you, really good for
:46:30. > :46:35.buy diabetes. Can they fly, "superfood!". This is fenugrek, you
:46:35. > :46:41.just soak them? You soak them overnight and then change the water.
:46:41. > :46:51.Then layer it with tissue paper or something else. They are sharp?
:46:51. > :46:53.
:46:53. > :46:57.They are bitter, really bitter when they are raw. Really, really bitter.
:46:57. > :47:07.When they are germinateed the edge comes off. A lot more palatable.
:47:07. > :47:11.
:47:11. > :47:19.Bitter. They say if you take fenugrek every day you will never
:47:19. > :47:26.suffer diabetes all your life. is coconut, particularly prawns and
:47:26. > :47:32.seafood, amazing seafood in Keralan? Seafood in Keralan is hard
:47:33. > :47:42.to beat, prawns, shrimps, you know, what have you, all this stuff.
:47:43. > :47:47.
:47:47. > :47:57.good as Britney. Probably! Not as good as York shirk we have great
:47:57. > :48:01.
:48:01. > :48:05.fish and chip shops. You say I have so many spices. You make it easy,
:48:05. > :48:11.to replicate the dishes it is the certain spices and the amounts.
:48:11. > :48:16.this one I have tried to keep it as simple as this. Take a look at this,
:48:16. > :48:21.green chilli, ginger, curry leaves and onions. Curry leaves, would you
:48:21. > :48:26.use dried, you have fresh ones, but you can get them frozen? You can
:48:26. > :48:31.buy fresh, if you have leftovers, just there. The dried ones are OK
:48:31. > :48:34.for this? The dried ones are fine. And especially if they come out of
:48:34. > :48:44.the freezer, they just don't looks a good, they taste just as good, I
:48:44. > :48:49.tell you. Curry leaves, the ginger, onion,
:48:49. > :48:51.have gone in. Salt and sugar going in here. You want a little bit of
:48:51. > :49:01.in here. You want a little bit of lemon juice and a touch of olive
:49:01. > :49:05.oil. This is just fenugrek you buy from the shops and soak it
:49:05. > :49:15.overnight? You buy fenugrek seeds, you find them in any good Asian
:49:15. > :49:16.
:49:16. > :49:20.store. Mussels going in? Now.
:49:20. > :49:28.Tell us about this new restaurant, it comes off the back of a pop-up
:49:28. > :49:33.restaurant you did in New York? This is different. I did a pop-up
:49:34. > :49:38.for Cinnamon Club in February, I found a site in Soho last year, and
:49:38. > :49:42.always wanted to do something a bit more casual. There is a few things
:49:42. > :49:48.that we haven't done, we had never done small restaurants, and this
:49:48. > :49:54.one is small. We didn't have a restaurant in the West End. When
:49:54. > :49:57.this came up, you know. It is fun, it is casual, it is relaxed, it is
:49:57. > :50:02.far away from being a temple of gastronomy, and you take off your
:50:02. > :50:06.shoes and go into. It is a fun, relaxed, all-day kind of place.
:50:06. > :50:16.Drawing a lot of inspiration from Soho itself, the surroundings. It
:50:16. > :50:18.
:50:18. > :50:23.is really chilled, easy. The menu is simple and accessible.
:50:23. > :50:29.Vivek, obviously you have the sin mob club, are you aware of the
:50:29. > :50:35.cinnamon challenge? No. Have you been following it, if you look it
:50:35. > :50:40.up on YouTube, it is people seeing how long they can hold a mouthful
:50:40. > :50:46.of cinnamon without taking any water. It is very funny. Cinnamon
:50:46. > :50:51.powder. Yeah. It is not recommended to try it at home, you can look on
:50:51. > :50:55.YouTube. You see clouds of cinnamon dust, people choking, it is very
:50:55. > :51:01.funny. So the mussels being steamed up. I will take a look at that, for
:51:01. > :51:06.sure. There is a sink in the back to wash
:51:06. > :51:12.your hands. Over here you have got, what, prawns, squid. I'm going to
:51:12. > :51:16.make the one with the mixed seafood, and you can do me one. I have
:51:16. > :51:21.chopped up the smoked haddock. The fish that they are having, the
:51:21. > :51:25.southern part of India, they have some amazing mackerel, when I went
:51:25. > :51:31.over there? Great mackerel, tuna, pearl spot is a local fish you get.
:51:31. > :51:41.Some great fresh water and sea water shrimps, and prawns. Squid is
:51:41. > :51:47.available. Squid is pretty good. Why the smoked fish? Like the depth
:51:47. > :51:54.of flavour. It is really good flavour. The shrimps. The sauce is
:51:54. > :51:57.quick. All the recipes, including this one are on the website.
:51:57. > :52:02.You can find dishes from the previous shows, and I will be
:52:02. > :52:06.sharing some of my favourite recipes from the Saturday Kitchen
:52:06. > :52:14.archives in other programme, Best Bites, tomorrow on BBC Two, we will
:52:14. > :52:24.just cut out the tops of this pie. This is just butter puff pastry,
:52:24. > :52:24.
:52:24. > :52:31.you want one shaped with a figure, so we know which one Matt has got.
:52:31. > :52:35.Egg wash there. You shape food. When I was a little
:52:35. > :52:41.boy, there were chicken nuggets shaped like dine know saurs, that
:52:41. > :52:51.used to meet I would eat them. will do it as a dinosaur then, what
:52:51. > :52:51.
:52:51. > :53:01.does that look like? Anything. is one that has never been found
:53:01. > :53:21.
:53:21. > :53:26.yet. Thanks for that. Now we mix the sauce in here.
:53:27. > :53:32.this all together, ideally you want to cool this down? If you were
:53:32. > :53:37.having a dinner party you would have done this beforehand. Keep the
:53:37. > :53:43.pastry out, and have it ready in the fridge, when your guests are
:53:44. > :53:49.sitting down for lunch or whatever, you just bang it in the oven.
:53:49. > :53:56.very common to see a curry pie? That's why I have it on the menu at
:53:56. > :54:06.Soho. We have had two versions of curry pie recently? Yes. This is a
:54:06. > :54:11.
:54:11. > :54:15.bit of a revival of it. Bit of that, I will put the dinosaur on that one.
:54:16. > :54:20.Over the top, egg wash, you will feed it with the seeds? The black
:54:20. > :54:24.onion seeds, this is what you find on nan bread, it adds a wonderful
:54:24. > :54:28.flavour. You used wild garlic before, you were saying in
:54:28. > :54:34.rehearsal you would put wild garlic on top of nan bread? Wild garlic
:54:34. > :54:43.topping on nan bread is great. the oven? Please. For how long?
:54:43. > :54:48.These ones 12-15 minutes at 200 degrees.
:54:48. > :54:58.We have these amazing-looking pies, this one has a fish on it, it has
:54:58. > :55:01.
:55:01. > :55:09.evolved! I will get the trays ready, there is one for you. You can plate
:55:09. > :55:15.your's up. There you go. This is the salad with the shoots,
:55:15. > :55:18.the cucumber. Sprouted fenugrek. That has lemon, sugar and salt in
:55:18. > :55:24.there. Light olive oil, nothing too fancy.
:55:24. > :55:34.Remind us what it is again? It is a Keralan seafood pie, with haddock,
:55:34. > :55:38.
:55:38. > :55:46.shrimp, mussels, and for Matt, just shrimp, mussels, and for Matt, just
:55:46. > :55:51.with haddock! He's off with it This one is without the seafood,
:55:51. > :55:57.this one is just your smoked haddock. It is very, very hot, be
:55:57. > :56:01.careful. Those shoots I think are great. I went back to my garden
:56:01. > :56:06.last week and did the mustard cess just on tissue paper, within three
:56:06. > :56:12.or four days you have them. That is all it takes. Never seen those
:56:12. > :56:21.before. It is very hot. I have gone in too early. I have gone in too
:56:21. > :56:28.early, but nice, but very hot. Temperature hot and spicy hot.
:56:28. > :56:38.Let's go back to see what Tim Atkin is chosen to go with the fantastic
:56:38. > :56:49.
:56:49. > :56:53.fish pie. (speaks fun in a hot Because of the gentle spices, I
:56:53. > :56:58.would love to serve an Indian wine, not many on the high street, I will
:56:58. > :57:02.go with something European, something possibly like this
:57:02. > :57:05.Abarino from Spain. I will stick with the Mediterranean instead, the
:57:06. > :57:11.wine I have chosen comes from Sicily, it is the 2010, extra
:57:11. > :57:16.special, Fiano. Sicily is best known for its sweet
:57:16. > :57:23.dessert wine, Marsala, it produces nearly as much wine as Chile, a lot
:57:23. > :57:27.of other things to choose from. Think of it as Italy's new world,
:57:27. > :57:32.adept as producing international wines as well as local southern
:57:32. > :57:39.wines like this. It is ripe and appealingly aromatic, passion fruit
:57:39. > :57:43.and pear, on the pal late, the spice picks up on the turmeric and
:57:43. > :57:48.the ginger. The hint of sweetness here goes really nicely with those
:57:48. > :57:51.chillis and the curry leaves. The wine is big enough to partner the
:57:51. > :57:56.coconut milk, but it doesn't overwhelm the subtle flavours of
:57:56. > :58:00.the seafood. This wine is so good, you can drink it on its own, it is
:58:00. > :58:05.even better with the fantastic fish pie. Enjoy.
:58:05. > :58:14.Good to cool you down as well. He thought it was corriander in
:58:14. > :58:19.there, he has just eaten a whole chilli! Wake me up at 10.00. Wake
:58:19. > :58:24.you up, great choice. One that you would go for as well? Certainly now,
:58:24. > :58:27.I haven't tried it. In the restaurant we would have paired it
:58:28. > :58:37.with a wine from northern Rome, similar in struck tue, really good,
:58:38. > :58:38.
:58:39. > :58:43.works really well. Happy? Very nice. I don't normally eat fish because
:58:43. > :58:46.it tastes of fish, but this is really nice. More from Celebrity
:58:46. > :58:56.Masterchef, they are cooking for survival, one of them has to go,
:58:56. > :59:07.
:59:07. > :59:17.One hour, your two dishes, this is where it truly counts.
:59:17. > :59:33.
:59:33. > :59:38.What are you making, what are your two courses? I'm making a sang choi,
:59:38. > :59:44.an Asian chicken stir-fry, and my own version of the Scottish deep-
:59:44. > :59:48.fried Mars bar, a chocolate and coconut tempura with home made
:59:48. > :59:52.mango ice-cream. Are you seriously going to deep fry a chocolate bar?
:59:52. > :59:55.Yes, I am. Colin's going to deep fry a
:59:55. > :00:02.chocolate bar and serve it with mango ice-cream, I'm actually
:00:02. > :00:12.really looking forward to it. I'm really intrigued. Nearly 20 minutes
:00:12. > :00:12.
:00:12. > :00:17.gone. Sharon whra, are your two dishs to
:00:17. > :00:22.secure your place in the competition? Sardines with salad
:00:22. > :00:27.and salsa verde, and rack of lamb with mashed potatoes and green
:00:27. > :00:37.beans. I might try and do a posh jus, but I'm getting the food done
:00:37. > :00:37.
:00:37. > :00:47.first. We are seeing her food she loves to each, rack of lamb, mashed
:00:47. > :00:51.
:00:51. > :00:56.potato, where is the sauce? You are halfway, half an hour left.
:00:56. > :01:02.What are your two dishes today? and mint soup as a starter, the
:01:02. > :01:07.main course is a fillet of beef on potato base, with all manner of
:01:07. > :01:11.winter veg. There aren't enough things on the table for you to do a
:01:11. > :01:15.silly Justin decoration job. Less is more, that's what I'm learning
:01:15. > :01:19.so far. Justin is doing a fillet of beef with accompanying vegtables,
:01:19. > :01:29.we are used to seeing him overdecorate. Has he gone the other
:01:29. > :01:34.
:01:34. > :01:42.way, going too simple. 25 minutes left.
:01:42. > :01:47.Danny, what are you making for us? Raspberry souffles and now the fish
:01:47. > :01:51.dish, halibut, with nutty butter. Souffles, how risky is that? I have
:01:51. > :01:57.made it once before, once it didn't work, once it did. It is a strong
:01:57. > :02:05.recipe, it should stand up. We will see.
:02:05. > :02:12.Come on boys and girls, four minutes.
:02:12. > :02:19.Two minutes get your food on the plate.
:02:19. > :02:29.You have got one minute. Come on. Mate you have to get that food up
:02:29. > :02:34.
:02:34. > :02:38.now, I mean right now. Come on, come on, let's go.
:02:38. > :02:43.Time's up. Stop.
:02:43. > :02:53.Please, because you are now running over, it is taking the mickey out
:02:53. > :03:00.
:03:00. > :03:04.of the other contestants. There isn't a great deal to it. It
:03:04. > :03:08.is very pleasant, it is fried chicken, there is bits of pork in
:03:08. > :03:12.there as well, there is sweetness of some onion, it is street food,
:03:12. > :03:16.but it seems a little bit one dimensional to me. This is what's
:03:16. > :03:20.causing you so much concern is your dessert. Because it is supposed to
:03:20. > :03:24.have mango, it is supposed to have chocolate on there, a raspberry
:03:24. > :03:27.koully as well, you ran out of time and I had to stop you. I couldn't
:03:27. > :03:35.get the batter right for the tempura, everything failed after
:03:35. > :03:45.that. That is very inventive, and that is fun.
:03:45. > :03:46.
:03:46. > :03:50.That is a great deal of fun on a I think the rich strength of the
:03:50. > :03:56.sard Deans with the sourness and sharpness of the tomato and the
:03:56. > :04:00.sharpness of your green sauce works very, very well. To me a sardine
:04:00. > :04:10.like that needs to be chargrilled, it needs a bitter finish to give it
:04:10. > :04:15.
:04:15. > :04:18.more of a flow. From sardines to a rack of lamb. Your mash is a bit
:04:18. > :04:22.grainy, and a little bit underseasoned, but with the
:04:22. > :04:25.freshness of the green beans, beautifully cooked lamb, that herby
:04:25. > :04:35.crust on the outside, it is a really lovely thing to eat. Your
:04:35. > :04:38.sauce hasn't worked. It does almost look like a sneeze.
:04:38. > :04:42.I really love that, I love the texture, I like that there is still
:04:42. > :04:48.bits of pea you can taste. I like that it is not really, really
:04:48. > :04:52.smooth, honestly that is lovely, there is not a sparkler, or an un
:04:52. > :05:02.umbrella or anything silly to spoil it. Well done. Let's try your beef.
:05:02. > :05:03.
:05:04. > :05:07.Again, I like the way your food is going, I like the look of this.
:05:07. > :05:13.Bravo, bravo. Wonderful, that beef is lovely.
:05:13. > :05:23.That sauce is a knockout. But, too much garlic and it hasn't cooked
:05:23. > :05:24.
:05:24. > :05:30.out of the potatoes, it is very strong .Le Your fish is cooked
:05:30. > :05:34.beautifully, your kale is lovely and soft, your clams are wonderful.
:05:34. > :05:40.You have overdone it a touch on the seasoning. Saying that, I love the
:05:40. > :05:44.concept of the dish, good job, Danny.
:05:44. > :05:51.What do I say about it really, it is a raspberry souffle, bit of
:05:51. > :05:56.raspberry sauce, faultless. Absolutely faultless. Today, there
:05:56. > :06:01.is one person who truly shined, Danny. Wow. Danny played with fire
:06:01. > :06:05.today, and he didn't get burnt. Sharon's sardines were nice, they
:06:05. > :06:11.should have been charred. The lamb dish again, was nice, but it seemed
:06:11. > :06:21.a little bit unambitious to me. We now have to decide between Colin
:06:21. > :07:00.
:07:00. > :07:05.The person leaves us is -- leaving You can see more from the
:07:05. > :07:08.Masterchef team on next week's show, it is time to answer some of your
:07:08. > :07:11.foodie questions. Each caller will decide what Matt will be eating at
:07:11. > :07:15.the end of the show. Maggie from Wiltshire, what is your question
:07:15. > :07:21.for us? What else can I do with lamb mince, other than shepherd's
:07:21. > :07:30.pie or mouse sack ka. That has to be for you? You could either turn
:07:30. > :07:35.it into koft at that, spice it up with gar ram masala, fresh ginger,
:07:35. > :07:42.chopped onions, and shape them into little balls and simpler them into
:07:42. > :07:48.an onion and tomato base sauce. Make the mince, add crispy fried
:07:48. > :07:52.onions, basted, fried cashew nuts basted and cloves, a couple of
:07:52. > :07:58.tablespoons of pineapple juice or pap pieia, and mix the whole thing
:07:58. > :08:03.in for a kilo of mince, leave it overnight, next morning you have
:08:03. > :08:09.tender melt in the mouth lamb kebabs. You can get the fried
:08:09. > :08:19.onions from a well known flat- packed furniture place. Heffer or
:08:19. > :08:23.
:08:23. > :08:30.hell? Heaven. What is your question? How to make the perfect
:08:30. > :08:35.rosti. I use raw potato, but you say it is wrong? Cook it in a skin,
:08:35. > :08:41.you put it in water but cook it half, then you take it out, you
:08:41. > :08:51.peel it, grate it, melted butter, sauted onion, and bacon, then a
:08:51. > :08:54.
:08:54. > :09:02.cake and pan fried, finish it for very crispy. I have been doing it?
:09:02. > :09:12.Heaven or hell? Hell. I hope when you do your cooking it comes out
:09:12. > :09:15.
:09:15. > :09:20.dreadfully. Thank you! What do you want? To stop the vanilla seeds
:09:20. > :09:23.from sinking in a panacotta. need to make sure that the whipped
:09:23. > :09:27.cream and the custard are the same texture, people often add the cream
:09:27. > :09:31.to the mixture when it is not set enough, you need to allow it to set
:09:31. > :09:34.a little bit further than you are doing, otherwise when you whip the
:09:34. > :09:37.cream in, the seeds will drop to the bottom. Allow it to set a
:09:37. > :09:42.little bit more before you whip the cream through it should be fine.
:09:42. > :09:46.Also, if you freeze the moulds before you put the panacotta in, it
:09:46. > :09:53.sets it around the edge and pop them straight around the fridge.
:09:53. > :10:03.What would you prefer to see at the end of the show? Hell.
:10:03. > :10:08.
:10:08. > :10:13.You are, which cameraam I on, Who would you like to beat on the
:10:13. > :10:18.board for the omelette challenge? My good old friend, Pierre.
:10:18. > :10:28.seconds. Usual rules, three-egg omelette cooked as fast as you can.
:10:28. > :10:59.
:10:59. > :11:03.3-1-1, go. Don't blame the pan! This one,
:11:03. > :11:13.would you like to have a taste? thank you. Are you sure? That is
:11:13. > :11:18.
:11:18. > :11:23.set. Right, Pascal, you did quicker than
:11:23. > :11:28.Pierre, 29.44 seconds, which is a pretty good time, for a two-egg
:11:29. > :11:34.omelette, that is not three, you are not going on.
:11:34. > :11:38.You did it in 19.40, but again, I can't put that on, that is
:11:38. > :11:43.scrambled egg, it is definitely scrambled egg. Stop arguing boys,
:11:43. > :11:50.I'm right. Will Matt get food heaven, or food hell, the chefs in
:11:50. > :11:54.the studio will make the final decision while you see this vintage
:11:54. > :12:04.film from the irreplacable Keith Floyd, he's in Piedmonte hunting
:12:04. > :12:04.
:12:04. > :12:11.for the gems that are white truffles.
:12:11. > :12:16.A winter classic dish is called a Bolito, it is a slow, simplering
:12:16. > :12:20.stew of several different meats, it is a hotpot, it is a delicious
:12:21. > :12:28.warming thing, the kind of food you feed to warm workers, grape pickers,
:12:28. > :12:32.fleets of workers. We have a wonderful boiling cockerel, a flank
:12:32. > :12:37.of beef with bones on, most important. We have an ox tongue, we
:12:37. > :12:41.have a boned out pig's head, and a big piece of shin of beef, very
:12:41. > :12:46.important, and some wonderful home made pork sasauges, to flavour the
:12:46. > :12:49.stock a couple of onions, carrots and celery. It is a terribly simple
:12:49. > :12:54.dish, not worth cooking for less than ten people T takes four hours
:12:54. > :13:04.to cook, you need a party atmosphere at the end of the it. It
:13:04. > :13:04.
:13:04. > :13:09.is very simple, you put the pig's head into the pot of water. In real
:13:09. > :13:13.cookery programmes you would let it cook for half an hour after adding
:13:13. > :13:22.the flank of beef, you would get that cooked for a little bit longer,
:13:22. > :13:26.before you added the shin of beef. That goes in. Then you would add
:13:26. > :13:30.the chicken or cockerel, and then one small cheek which we have made,
:13:30. > :13:35.we have already cooked our tongue, that takes even longer than the
:13:35. > :13:40.rest, that is part-cooked, that can go in as well. Then for flavouring,
:13:40. > :13:44.carrots, onions, and celery, and that has to simpler away for
:13:44. > :13:49.another four hours. The sasauges are added half an hour before the
:13:49. > :13:52.end. I thought I would wile away the time with a new chum who has
:13:52. > :14:02.promised to show me how to hunt for truffles, they are found around the
:14:02. > :14:07.
:14:07. > :14:15.roots of oaks, Hazels or populars. I know it is outrageous, but �1,500
:14:16. > :14:21.a kilo, I reckon they are worth it. My bolito was simplering, I decided
:14:21. > :14:28.to try another speciality from the region, a fondue, they make it from
:14:28. > :14:36.fontina cheese, soaked for half an hour, then heated, gently until it
:14:36. > :14:41.forms a lovely untuous creamy texture.
:14:41. > :14:45.The cheese is being absorbed into the milk, a lovely gooey substance
:14:45. > :14:48.is emerging. At home, while you break all the eggs and muck about
:14:48. > :14:56.with other things like that, it is a good idea to get your husband to
:14:56. > :15:01.step in to stir all of that, while you get on with the other bits.
:15:01. > :15:06.Shauna, can you keep doing that, my wife.
:15:06. > :15:15.Next phase, a couple of eggs, one per person, enough for four people,
:15:15. > :15:25.it puts four eggs in. That was a very nasty wasp trying to get me
:15:25. > :15:26.
:15:26. > :15:36.there, you could have warned me! Salt and pepper into the eggs. Keep
:15:36. > :15:41.
:15:41. > :15:48.those up. Then we cut little cubes of butter.
:15:48. > :15:53.By cutting it quite small, it will enable it to absorb into the fondue
:15:53. > :15:58.more quickly. Right my darling. Thank you very much for all of that.
:15:58. > :16:07.Then in we go with the egg yolks. And the butter, look at that
:16:07. > :16:10.wonderful colour, my goodness me. That is superb.
:16:10. > :16:20.Keep whisking like crazy at this stage, the eggs mustn't curdle or
:16:20. > :16:23.separate in any way. You don't want scrambled eggs in cheese.
:16:23. > :16:33.While that's just finishing off, back over to me, pass me the keys
:16:33. > :16:36.
:16:36. > :16:41.to the safe. Hold on, hold on. Then, in here, we have the object
:16:41. > :16:51.of all our desires, the object of the whole of Italy's desires, a
:16:51. > :16:52.
:16:52. > :16:58.white truffle. So, there it is, it is ready. Now, final things now,
:16:58. > :17:08.final whisk, as you can see it is beautifully thickened, smooth, no
:17:08. > :17:16.
:17:16. > :17:24.lumps. We pop it into the dish. And put these wonderful pieces of
:17:24. > :17:32.white celebrated truffle of Italy. Then, a little black pepper on top.
:17:32. > :17:36.That is fondue. Any way, four hours later, the
:17:36. > :17:43.bolito is well and truly ready. Let's lift a few bits out and see
:17:43. > :17:49.what it is looking like. Firstly, the shin.
:17:49. > :17:53.Beautiful gelatinous fat on the side there.
:17:53. > :18:02.Beautiful, that is carving splendidly, tender, it would melt
:18:02. > :18:12.in your mouth, I wish we had smellyvision! A beautiful piece of
:18:12. > :18:20.
:18:20. > :18:30.shin of beef, next some tongue. Ox tongue.
:18:30. > :18:33.
:18:33. > :18:38.Two lovely shrifs of ox tongue. A friend of mine's face. A lovely
:18:38. > :18:44.fatty pig face, the fat is very important to this dish.
:18:44. > :18:54.We will have a sliver of that. And a sliver of that, a few
:18:54. > :19:08.
:19:08. > :19:16.Just like mamma used to make. And then, finally, our old faithful
:19:17. > :19:21.farmyard friend, who will never crow again.
:19:21. > :19:26.Before you have your final fat, full, loving close up, we must have
:19:26. > :19:36.a dressing of garlic, parsley, lemon juice and olive oil, and we
:19:36. > :19:46.must have a dressing of tomatoes, garlic, olive oil, and vinegar.
:19:46. > :19:50.
:19:50. > :19:54.And it is there, and I rest my case. Now let's find out if it is food
:19:55. > :20:01.heaven or hell, this nice piece of chicken is heaven, noodles, with a
:20:01. > :20:06.touch of spice, we have a little bit of rice wine, put in there with
:20:06. > :20:11.purple sprouting broccoli, or a pile of asparagus and salsify, with
:20:11. > :20:19.a soft boiled egg into a pea and parsley soup. You make that I'm off
:20:19. > :20:23.to the Little Chef, I'm off to Garfunkels. It is up to these two,
:20:23. > :20:31.they both were on your side. We didn't like the asparagus. Chicken,
:20:31. > :20:37.if you guys can get on with that. You can slice up the peppers, the
:20:37. > :20:41.onion, julienne the ginger and the garlic nice and fine. Chicken
:20:41. > :20:46.thinly suppliesed, we will fry this off quite quickly in the hot wok on
:20:46. > :20:53.here. I will quickly just make a little coating with this stuff,
:20:53. > :20:58.this is this rice wine, it smells very similar to sherry, which if
:20:58. > :21:01.you incorporate that and some dark soy sauce it adds flavour to the
:21:01. > :21:08.chicken. We will put plenty of black pepper in there as well. A
:21:08. > :21:12.touch of spice at the end. The chicken can go in there.
:21:12. > :21:16.Can I just say cooking sherry is great to drink if you are alone and
:21:16. > :21:21.someone has just left you, and you are very depressed and you are in
:21:21. > :21:23.front of the TV, you can't find chocolate, cooking sherry, that is
:21:23. > :21:29.great. That brings back memories, yes.
:21:29. > :21:34.We are going to take our chicken, mix it together with some black
:21:34. > :21:44.pepper. We use cracked black pepper, plenty of that in there.
:21:44. > :21:50.
:21:50. > :21:54.afterwards. A very hot wok, it wants to go in there. Really hot.
:21:54. > :22:00.How hot? Very, very hot. The secret is you never take it off the heat
:22:00. > :22:05.for long, also, never turn it down when you are frying it, unless you
:22:05. > :22:08.want to simpler stuff. As hot as possible. Can I tell you, I ordered
:22:08. > :22:13.chicken recently in a cafe in Marylebone, they said how do you
:22:13. > :22:18.want it done, well done or not, I said it's chicken, you don't want
:22:18. > :22:22.rare chicken, I got skaid, in instead of medium I said well done,
:22:22. > :22:28.I ate burnt chicken. We shan't say where it was, it is unusual, I have
:22:28. > :22:35.never had that one before? haven't been back. You tried all
:22:35. > :22:39.manner of different stuffs on your travels, kangaroo? I have eaten
:22:39. > :22:41.kangaroo. You can be adventurous when you want to? As a child I was
:22:41. > :22:49.particularly unadventurous, I remember going to a restaurant and
:22:49. > :22:55.having sausage and chips, my mum normally cut them up, and my mum's
:22:55. > :22:59.friend cut them up, and because she did it I wouldn't eat them. I am a
:22:59. > :23:06.little more adventurous, I have a sweet tooth. You liked the
:23:06. > :23:10.shortbread? Oh yeah. Now the veg, we have the onions,
:23:10. > :23:15.the peppers. But we got no coffee! This is going in there as well.
:23:15. > :23:20.Straight in there. One thing I want to know, when you
:23:20. > :23:24.have a successful format like little Britain, isn't it hard not
:23:24. > :23:28.to continue it, or is it just suddenly just ends? Tough make the
:23:28. > :23:33.decision, haven't you, to stop doing it while people still don't
:23:33. > :23:38.quite hate it. They never did hate it? You want to quit while you are
:23:38. > :23:41.ahead. With Little Britain, I hope that is why, maybe one day we will
:23:41. > :23:46.do some more. With the new show I wanted something different to the
:23:46. > :23:49.sort of stuff that I do with David. This new show is me on a sofa
:23:49. > :23:55.having a chat with people. A bit like this, without the food. Do you
:23:55. > :24:01.think we will see you on, a lot of these comedians doing Stand-up,
:24:01. > :24:06.would you consider that? I started out doing that. It is possible?
:24:06. > :24:11.started out in stand-up, for five years, but I always did characters,
:24:11. > :24:15.on the Matt Lucas Awards I am myself, it is something I consider.
:24:15. > :24:19.Would you come and see me James, if I done a stand-up. Then I might do
:24:19. > :24:24.a stand-up. We have got that in there, now we
:24:24. > :24:28.have to add the ginger and garlic, that will go in there. Not too
:24:28. > :24:32.early or it will burn. Nice expressions of flavour. With the
:24:32. > :24:37.noodles we soaked those, once you have trained them off and goesled
:24:37. > :24:41.cold is this, these guys will make a salad and saute them off. At this
:24:41. > :24:45.point your chicken goes back in, we can start to mix this together. The
:24:45. > :24:49.colour is from the black pepper in there, obviously, and then over
:24:49. > :24:52.here I have a mixture of sesame oil, soy, some of this rice wine again,
:24:52. > :24:57.and we have some cornflour, because it is going to create a sauce out
:24:57. > :25:02.of this as well. In we go with the broccoli as well, just blanched.
:25:03. > :25:07.That is going to go in. Broccoli is great, if you don't
:25:07. > :25:12.like having white teeth and you like a bill bit of green bit coming
:25:12. > :25:16.out of your teeth, blockically is great. If like me you are often at
:25:16. > :25:20.a restaurant and asked for photographs, last night I was in a
:25:20. > :25:24.photograph, posed for photographs like this, when I got home I
:25:24. > :25:34.noticed I had Chinese seaweed in my teeth, that will be nice and
:25:34. > :25:41.
:25:41. > :25:46.wine. I notice you have lime, I love lime, I have it with almost
:25:46. > :25:52.everything. We will put more lime in for you. I will use this, this
:25:52. > :25:59.is chilli paste. A tad. A tad.
:25:59. > :26:03.This is supposed to be my favour. Sesame seeds. I trust you. He mix
:26:03. > :26:08.all this lot together, it will all be mixed in. Of all the characters
:26:08. > :26:14.that you have played, and that you are doing now, is there any that,
:26:14. > :26:19.what are you proud of the most, scam George Doors was great, and
:26:19. > :26:24.totally unique character. Doing Alice in Wonderland was a challenge,
:26:24. > :26:32.the stuff I did with David I liked Lou and Andy, it was the two of us
:26:32. > :26:37.together, you could see ow dynamic. I enjoyed dorg Marjorie Doors, she
:26:37. > :26:44.would always say things you wouldn't dare in real life. Am I in
:26:44. > :26:48.the way. How are you? Very good. I'm not a distraction am I? In the
:26:48. > :26:57.kitchen? Not quite. Would you like me to come to your restaurant and
:26:57. > :27:01.be like this, all night! Not in the kitchen in the restaurant, fine.
:27:01. > :27:08.So you are serving the noodles separately, not mixing it all
:27:08. > :27:15.together. You can do that yourself. There is your knife and fork.
:27:15. > :27:20.you. Tell us what you think of that. I certainly will. We have to finish
:27:20. > :27:30.it with a bit of Chevyness, I will put a bit of this. Could you pant
:27:30. > :27:33.
:27:33. > :27:38.me to sit or stand. Tell us what you -- Do you want me to sit or
:27:38. > :27:42.stand. No stand. (I'm doing a Liverpool accent) put a little bit
:27:42. > :27:48.on the fork. I usually use chopsticks, because I'm a man of
:27:48. > :27:54.culture, here we go. It's gorgeous, that is really nice,
:27:54. > :28:01.actually. That is absolutely delicious, you
:28:01. > :28:09.could do this for a living, you could. You could do it for a living.
:28:09. > :28:13.Tim has chosen a great wine, 2010 Majestic wine, another great wine.
:28:13. > :28:19.I have to say. Really nice great white wines out there, this is one
:28:19. > :28:25.of them. Slightly more in the budget, �8.49, a bit of a bargain.
:28:25. > :28:32.You are really diving into it. like mine with Tizer! Brilliant
:28:32. > :28:36.stuff, don't forget Matt's new show on Tuesday 10.30 over on BBC One.
:28:36. > :28:41.Thanks to our guests, and the brilliant Matt Lucas, who is diving
:28:41. > :28:45.in. Very nice. Thank you to Tim Atkin for the wine choices, all the
:28:45. > :28:50.recipes are on the website. Now it's time to get out of bed.