14/04/2012 Saturday Kitchen


14/04/2012

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Good morning. Prepare to feast your eyes on some fantastic food, cooked

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by some of the world's best chefs, Welcome to the show, cooking with

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me live in the studio are two chefs with two distinctive cullinary

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styles, making his debut, the man who service an award-winning

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seafood menu in The One Show, inside the London's Sheraton Park

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Tower Hotel, and the man responsible for some of the best

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Indian food in the country, from the Cinnamon Club, Vivek Singh.

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Pascal, your first time on the show, what will you make for us? A royal

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king crab from Norway, a key product from the One-O-One. With

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some wild garlic polenta and rocket and crab bisque. Everyone has seen

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people catch king crab, you buy a tremendous amount? 1500 kilo a year.

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�35 a kilo, that is a lot. Once you try it it is beautiful. What do you

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reckon? I'm cooking a Keralan-style seafood pie, using squid, shifrps,

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mussels, and smoked haddock. Normally I would serve fish pie

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with peace, you have done it with a fancy salad? I don't know, it is

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really health year, sprouting fen Greek seeds, you will make the sal

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led for us. Stunning dishes to look forward to. Foodie films. Today we

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have helpings from Rick Stein, Celebrity Masterchef, and the

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brilliant legend which is Keith Floyd. Our special guest has

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created some of the most memorable comic characters in the history of

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television. Please make a warm welcome to Saturday Kitchen, Matt

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Lucas. Great to have you on the show. I have never seen this

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programme before. Is that the one with that, the guy that used to do

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the football, thing. I thought it was Tim Lovejoy, it is a Saturday

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morning, will there be cartoons? We can draw some if you wish.

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could do our own. Not a keen cook? You have a go, don't you? I'm a

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good eater and a good eater. I'm very good at the taking out the

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freezer, putting in the oven, or the microwave, I'm wonderful at

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that. We are going to use the microwave twice for this dish. At

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the end of the day's programme, food heaven or hell, something

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based on your favourite ingredient, food heaven or nightmare hell. It

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is up to our chefs and the viewers to decide what you will be eating.

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Food heaven? Something involving chicken and noodles, proper cooking.

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Chicken and noodles, what about the food hell, for a chef this is bang

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in season at the moment? Asparagus. What is it, you don't like the

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taste? I find it too asparagusy. There is an asparagusness about it.

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You see, chicken or asparagus, I will take inspiration from another

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one of your favourite foods, Chinese. I'm going to take the

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chicken, cut it into strips, maranaide it in soy sauce, black

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paper, stir fried with ginger, peppers and rice noodles and a few

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spring onions. How does it sound? At the nice. The alternatively food

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hell, ar pass Gus, blanched, chargrilled and served with sauted

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salsify, and finished off with a soft boiled egg, and garnished with

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celery crisps. I will make it clear you now, if you serve me that,

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there is an egg in that soup, I will put the egg there on the floor

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and I will stamp on it. There you go, we have to wait until the end

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of the show. If you want to ask a question call us on the number

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below. We will be asking you whether Matt

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should stamp on the egg or not. Let's get cooking, first up is a

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Frenchman who has brought with him the largest bit of seafood we have

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ever had. This is part of it, it is Pascal Proyart. This king crab,

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look at the size of this thing. It is a small one? That is only a part

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of it, a cluster, it isth can get really big, around six or seven

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kilos. Very cold water where they are caught? Yes, and very deep, 40-

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50ms. What will we do? A royal Norwegian king crab roasted, wild

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garlic polenta we will make a crab bisque and then some rocket. Get on

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with the polenta, you shredded the white garlic on the shallot. I have

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already started the bisque, I have sauted the crab with the vegtables,

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I will flame it with a bit of I will flame it with a bit of

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Brandy. S a classic bisque. You use the shells as well as the meat here,

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all the leftover bits? Yeah, the shell, you keep everything, we

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don't throw anything ray way in a restaurant.

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Saute with that, after that you put some white wine inside.

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Then this wild garlic stuff, it is in season at the moment? It is,

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just came up really. We had the lucky weather a week ago.

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tomato paste, cook it all together, cook it down to three quarters, add

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a bit of water, a little tip as well, when you make your first

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bisque you can use water, after that, use bones with water, cook it

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back again or 30 minutes, and after that cook it down and then you have

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something to put in your freezer. That is the second eat. You don't

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waste anything. You will cook it for 25 minutes and then put double

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cream and pass that. You get on with the polenta. That has the

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shallot, wild garlic, milk and water, and you will put this in and

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cook it out. Brilliant. I will show you a tip, make a little crustian

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of wild garlic, you can do it with basil or parsley. It is easy to do.

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This is the little crisps. going to take wild garlic leaves,

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just put that on your plate, then I just need a bit of olive oil.

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can do this with parsley, it is a nice garnish for things? It is a

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bit like we used to do fry-up, done with olive oil, very healthy and

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nice. Just brush it with olive oil. After that take some more cling

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film, every has a microwave at home. This is the microwave moment.

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for Christmas I'm going to buy you one of those aprons with a pair of

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bossoms on them. Thank you very much. I'll use it. Put it on for

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two minutes in the microwave. temperatures? Yes. Salt, pepper, in

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here, so you have got the pocket, you have got the pine nuts in there,

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this is the little dressing, a touch of lemon juice. It is just to

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give a kick to the crab we will make luxury sandwiches with the

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king crab. Did you put salt in the polenta?

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Not yet. You put a bit of Cayenne in there. You have got the tomatos

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in there, all the bisque should have a little tomato paste and

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tarragon, of course. Polenta is ready. What I will do now is put it

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in a little mould. You can put it in a tray, after that you can cut

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it off. I don't like wastage. is inant polenta, not much cooking?

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Two or three minutes. Then we will put it in the fridge

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and cool it down for 2.5 minutes, hopefully it will be hard enough

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and pan fry it. Tell us about One- O-One, you have been there ten

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years? Nearly 15 years. You have, last year you were in the top six

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best restaurants in the UK? That's right. For the food. But the king

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crab in particular, people phone up saying is it on the menu and come

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specifically for that? If it is not on the menu I get trouble. They

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call before. We always have plenty. We put that in the fridge just to

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cool down for one or two minutes. Tell us about this men. That's

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cooking. You want me to do this? Another microwave. Very good.

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Parmesan crisps, everybody does it on the grill, you do it in the

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microwave, it is beautiful, always works, if you have friend at home.

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Don't big it up too much, I haven't done it yet.

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Look at the meat in there, can you see that. This is from, the larger

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part of the legs, this part here. We use different parts of the crab

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for doing different things, RAF yolly, risotto. These are ZAF

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advantagers? They eat everything, we don't want them too near our

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waters. Some people are saying they are entering our waters? Because of

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global warming. Is that because there is so many of them. How come

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they are migrating to these waters? Is that because there is so many of

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them. So many of them, they are looking for good also, the water

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getting warmer and colder. Also they don't like the French! It is

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possible! How long are these going in for? These are going in for 30

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seconds exactly. I'm going on with the cooking, I need my polenta back.

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When he slows down,. He's going at 100 miles an hour. Look at that,

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beautiful or not. You do it with basil, intense flavour as well.

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Do you want me to lose this, this would be a water of it? This is a

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cluster. Half of the leg, and then you have a big head, you know,

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fantastic, you don't want to know how much it costs. �35 a kilo.

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My Parmesan crisp is not ready yet. I'm going to fry the polenta,

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beautiful. I even made the polenta without

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Parmesan cheese for yourself. are very kind. There is a sink to

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wash your hands. While I can read this. If you would want to ask a

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question call this number. You will find the recipe along with

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all the other studio recipes on the show on the website.

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What we have done is as well over there.

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I will get it now. I'm on it. Candied tomato. I like my kitchen,

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I'm moving. I feel like I am they your kitchen. Candied tomato.

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deseed it, blanche it, salt and pepper and sugar, use the stem of

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the garlic and cook it for two hours. A little more? Ten more

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seconds. When the king crab is pan fried, add a bit of butter.

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Butter is really nice. We will keep the cooking juice. Look that, looks

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stunning. That polenta you set it in the

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fridge and then cut it up. On the sauce. You are working on

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the sauce? I'm on it, I'm doing it chef. That's there.

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Sauce, you want it whisked it up, do you want foam in that, I take

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it? Please. Do you want a bit of butter?

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little bit of butter, chef. There you go. You are from Britney,

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which is great seafood around there. No king crab, what made you?

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tried once when I was working for this superrestaurant in Paris.

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I fell in love with it, really. Can I take this one format mat over

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there. Now we will take one crab, cut in

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half, look at that. The other one we will cut some little beautiful

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things. Then I take your rocket salad. Yes, chef, one second.

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I'm going it pick the leaf. You see I'm making a little

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sandwich, beautiful. I just need one polenta in there.

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The crisp which goes in there. have a tiny little bit of creme

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fraiche in the end in the bisque. Absolutely. My little leaves.

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Fantastic. Put that on top of there. Beautiful, then pe will put a

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little bit of that. Voila.

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Remind us again. This is a royal king crab, roasted

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with wild garlic polenta. Beautiful little bisque. I need a drink after

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that. He's worked me today, it does look

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incredible, I have to saying, it was worth it in the end. Would you

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ever try this at home? No! That's the one without cheese is it.

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Tell us what you think, dive in. Here we go. Your's is without

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cheese and crab on it, taste the tomato, when you slowly cook them,

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particularly if you. And you can make a lot, and use it for.

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That is very nice. You have done it before, haven't you? A little bit.

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That is fantastic, this is the best. I give this to myself. I don't know

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where you will get king crab from, it is always frozen. Come to The

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One Show. We need mine to be with this. I'm having this. We sent Tim

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Atkin to Norfolk, what did he choose to go with Pascal's cracking

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crab! Come to the historic docks of the

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beautiful town of King's Lynn. It is wine.00.

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-- wine -- wine o'clock. I'm going white with your crab, I want

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something that doesn't just compliment the flavours in your

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dish but enhances them. I'm after something with more intensity, I'm

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thinking coastal, but the coast I had in mind was the Pacific coast

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of Chile. The wine I was chosen is the 2011 Tabali Reserva Chardonnay.

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If you think Chardonnay is a little old hat, this wine might change

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your mind. It is unOKed, a little like a Chablis, and has the

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crispness of an ocean-influenced climate. It is wonderful the smell

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of Chardonnay, where there is no oak and the peachy fruit can

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express itself. The zingy crispness compliments the crab lion. There is

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a slight sweetness which -- loin, there is a slight sweetness that

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matches the candied tomato. Your crab and a great Chilean white, it

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doesn't get much better than that. It certainly s under �6 a bargain.

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That's for sure. What do you reckon? Beautiful, zingy, a bit

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fruity, dry as well, compliments really well the king crab. Great

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wine. You could do one of those crisps in the microwave, prak kiss

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with the herbs. I could. Maybe not. What do you reckon? I don't think

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it gets better than this. Working with the dish? Spectacular match.

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Later on Vivek will be cooking something from southern India, what

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is it again? I'm doing a Keralan seafood pie. I'm serving a bit of

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fresh fenugrek salad. It tastes delicious too.

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Time to catch up with Rick Stein, he's in Lancashire, in search of

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the best black pudding. First he's meeting with a favourite face,

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Nigel Haworth, to taste the ultimate in hot pots.

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I'm on my way to Laing shirk you can guess why. On a cullinary --

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Lancashire, you can guess why, on a cullinary trip like this looking

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for good flavours, I have been eagerly looking forward to

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exploring the steamy depths of the county's most famous dish. I rang

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up a friend of mine, Nigel Haworth, fiercely passionate about anything

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that comes from Lancashire, and said, please can you make me the

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ultimate hotpot, which I'm pleased to say he did. I have been cooking

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this for four hours. Is that a traditional pot? Yes, I'm told

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every house in Lancashire had one of these. I don't think there is

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any dish more appetising than this? There isn't, you that long, slow

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cooking is the thing that makes it so special. What lamb cuts are in

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there? They used to call them the cheap cuts of lamb, undershoulder,

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neck and ship, shin is really important to get the gel lat news

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feel to the hotpot. It doesn't taste fatty, in a hotpot, often it

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is overpoweringly rich. First of all, I'm using bestend chops, I

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will trim the whole end off. The whole thing about hotpot is not to

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get too much fat in there, it is overpouring.

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overpouring. There is the bestend chops done.

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What I picked up from Nigel, a really good idea, to use lamb shank,

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when that cooks over a long period, it makes the stew very nice and gel

:20:52.:21:02.
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lat news. I will gel gelatinous. I like

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kidneys, I have cut them in half and removed the bits from the

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middle. I'm hand-slicing the potatoes, you can use a Madeline,

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but hand sliced they look thicker. They can make brown in the cooking.

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To make up the hotpot, you brush the pan with hot butter to stop the

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potatoes from sticking. Build up the potatoes and onions, meat in

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layers, half chops and half shin, and some of the kidneys. Now thyme,

:21:41.:21:46.

I think it goes particularly well with lamb, a good quantity of salt,

:21:46.:21:50.

and freshly ground black pepper. You often find other ingredients in

:21:50.:21:54.

a hot pot, I have added kidneys, but sometimes they put in black

:21:54.:21:59.

pudding, mushrooms, and even oyster, when they were particularly cheap.

:21:59.:22:03.

It is important to season every layer. And finally, just some

:22:03.:22:07.

chicken stock, but you can use water. There will be so much

:22:07.:22:11.

flavour in the stew, any way. Topped with a neat layer of

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potatoes, because you want it to look pretty when it comes out of

:22:14.:22:22.

the oven, or brown and crackling. Just press those down a little bit.

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A bit of melted butter on top. This Lancashire hotpot, came from a time

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when nobody had ovens, and everybody took their individual

:22:30.:22:35.

pots to the local baker, who put it in the bakers' oven after he had

:22:35.:22:40.

done his bed. When you came back, presumably from a shift at the mill,

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there was your pot bubbling and hot. Hence hotpot. I'm putting it in the

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oven for two hours, it is better if you can leave it for six to eight,

:22:52.:22:57.

on a gentler heat. I took the lid off for the last 20 minutes. I

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can't think why regional stews like this are not more available

:23:01.:23:07.

everywhere, think about a similar dish, Scouse from Liverpool, Irish

:23:07.:23:13.

Stew or Welsh koul, for that matter. So good, if they were in France

:23:13.:23:23.
:23:23.:23:34.

they would be regional specialities, like cock awe van, or kas let in --

:23:34.:23:41.

cock awe van, or cassolet. One of the oldestish dishes in the

:23:41.:23:47.

country is black pudding. It is made with blood and cereal, in this

:23:48.:23:51.

case it is oatmeal and pearl barley is added.

:23:51.:23:55.

That has been pufd up, because it has been soaking away in hot water.

:23:56.:24:01.

Mixed herbs are put in, like parsley, sage and thyme,

:24:01.:24:07.

particularly penny royal, and fresh blood from the local abattoir.

:24:07.:24:10.

Beautiful fresh blood, Wednesday you get over the idea of the blood.

:24:10.:24:15.

There is nothing awful goes in a black pudding. The next thing to go

:24:15.:24:22.

in is pork backfat, to me it is the quality of this that really

:24:22.:24:27.

distinguishs great puddings from mediocre ones, Andrew is a champion

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black pudding maker and a Knight of the Budanoir in France. They

:24:32.:24:36.

promise to uphold the tradition and promote black pudding as much as

:24:36.:24:40.

you can. When you become a Knight, you have to swear an allegiance to

:24:40.:24:50.
:24:50.:24:51.

the black pudding. I am Sir black Pudding. Like all sasauges it has

:24:51.:24:58.

to have a first class skin, in this case it is ox intestine, Andrew

:24:58.:25:08.
:25:08.:25:16.

wraps them up in hoops and simplers them for half an hour. They don't

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look very appetising but they smell beautiful. They take on the

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traditional black colour. That is really nice. Straight from the boil.

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Excuse me. That would be nice with mustard, I

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would like with it, have you had those posh spuds called daufwois

:25:39.:25:48.

potatoes? No, I'm from Lancashire! Black pudding is commonly eaten

:25:48.:25:55.

with bacon and eggs for breakfast. I like it sauteed with Coxing apple

:25:55.:26:01.

Pippins. You fry them in unsalted butter and add the sliced black

:26:01.:26:05.

pudding, they don't take more than a few seconds to fry on each side,

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then add pepper and a pinch of salt, and turn out on to a warm plate. I

:26:10.:26:14.

deglaze the pan with a little bit of cider and let it bubble down,

:26:14.:26:18.

adding more unsalted butter as it does. Then I pour the juices over

:26:18.:26:28.
:26:28.:26:36.

everything on the plate, you know, We have mentioned it on the show,

:26:36.:26:43.

they made some really good black pudding in Hampshire too.

:26:43.:26:49.

I know you like these, shortbread, we take these ingredients here,

:26:49.:26:53.

some people use rice flour and almonds, I put ground almonds in,

:26:53.:26:59.

you take the almonds, icing sugar, cornflour, it is very different to

:26:59.:27:05.

a standard short pastry, plain flour, and then we just add butter.

:27:05.:27:09.

This is the reason why it is so short, for example the shortbread,

:27:09.:27:14.

you don't add any water, it is the amount of butter to flour in the

:27:14.:27:19.

recipe. Normally pastry is much different, for example, there is

:27:19.:27:24.

less amount of butter per flour, making it more pliable and

:27:24.:27:28.

manageable to work with. The most important thing with biscuits, I

:27:28.:27:32.

learned this from my grandmother, make it by hand, if you make it by

:27:32.:27:37.

machine it toughens up the flour. If you make it by hand, you can get

:27:37.:27:41.

the whole biscuit almost together in a minute or two, by just rubbing

:27:41.:27:44.

this butter together. Inbetween your fingers, and it will create

:27:44.:27:51.

this crumb, it will go from white to cream, quite quickly, if you

:27:51.:27:56.

keep going. Don't allow it to be too warm, the temptation is you

:27:56.:28:00.

warm it up and it melts, you won't get the same texture. You want the

:28:00.:28:04.

butter to mix in to the biscuits. Rub them together with your fingers

:28:04.:28:08.

and get the butter in. The colour start to change. I can see it

:28:08.:28:11.

changing. The texture changes. At this stage if we are making any

:28:11.:28:16.

short crust or stuff like that, a mixture of lard and butter, of

:28:16.:28:21.

course, we would add a touch of wart Tory bring it together. This

:28:21.:28:31.
:28:31.:28:33.

we won't need any of that. Always, wherever possible, by hand, can you

:28:33.:28:41.

see the colour changing now? Yeah. We bring it all together. Like that

:28:41.:28:48.

I did a bit of baking last weekend. But it was sort of pre-mixed.

:28:48.:28:54.

mixed. The mixture was already made, we still had to put eggs and I

:28:54.:28:59.

think it was flour. You do your biscuits and bits and pieces?

:28:59.:29:03.

were wonderful. Congratulations, first of all, on your new series,

:29:03.:29:07.

going very well. Six-part series? Six-part with a complylation

:29:07.:29:10.

episode at the end. The first episode was out on Tuesday, and

:29:10.:29:15.

repeated last night on Friday. What's that, the German comic?

:29:16.:29:19.

was strange, wasn't it, but brilliant. Where does he pop up

:29:19.:29:27.

from? That is Heading Vain, the Matt Lucas Awards began on radio, a

:29:27.:29:30.

few years ago. It gave us a great chance to have people on the show

:29:30.:29:34.

that were maybe of a lower profile, because you don't have the pressure

:29:34.:29:39.

on radio to have big high-profile acts, and I just thought he was

:29:39.:29:44.

amazing. One that does the circuit? He considers himself the German

:29:44.:29:48.

ambassador of comedy, he was on the first episode. And then we have

:29:48.:29:55.

another episode on Tuesday night at 10.35pm on BBC One, the Matt Lucas

:29:55.:30:03.

Awards, that has Richard Madley, Sue Perkins, and another comedian

:30:03.:30:08.

Mark Orton. And your own mother? mam. What's that like working with

:30:08.:30:13.

your mum? It's nice. I'm glad I haven't got my mum working doing

:30:13.:30:17.

this? Is she critical. More what you wear? You could have put a tie

:30:17.:30:20.

on. Is that a conscious effort. shouldn't be cook anything a jacket,

:30:20.:30:25.

that is normal low a complaint. Moving on to these biscuits. Change

:30:25.:30:29.

the subject, yeah. As little amount of flour as possible, carefully

:30:29.:30:34.

carefully, all we do is grab the cutters and cut these out. Very

:30:34.:30:40.

nice. When you do this, though, the quick tip is take a knife and go

:30:40.:30:45.

underneath the pastry, otherwise if it shrinks you will end up with

:30:45.:30:49.

rugby ball looking biscuits? I'm a little disappointed it is not

:30:49.:30:55.

heart-shaped for me, a heart-shaped cookie cutter would have been nice,

:30:55.:31:02.

is that all right! Pop them in the fridge, before we make, it is more

:31:02.:31:08.

like Pac Man, pop them in the fridge and bake them glently. I

:31:08.:31:12.

will make this little picksure, which is a mixture of cream and

:31:12.:31:15.

custard to fill in these little biscuits I'm going to make for you

:31:15.:31:20.

now. You first started off acting was your first love. You went to

:31:20.:31:24.

drama college, that was in Bristol? What I did, I was in a thing called

:31:25.:31:34.
:31:35.:31:35.

the National Youth MusicIty ter, when I was 13, I am -- National

:31:35.:31:40.

Youth Music Theatre when I was 13, I'm hosting an event, and then to

:31:40.:31:43.

the National Youth Theatre when I was 16 and met David Walliams. I

:31:43.:31:47.

went then and did drama, I never went to drama school. Did you want

:31:47.:31:52.

to do comedy? I wanted to be a serious actor, but decided to do a

:31:52.:31:56.

bit of stand-up comedy in my year out between A-levels and university,

:31:56.:31:59.

and got swallowed by that, and never finished my degree. Because

:31:59.:32:07.

in my second year at university, I was 21 I started being in Shooting

:32:07.:32:11.

Stars, I went off then to be in TV shows. From that you met David.

:32:11.:32:16.

David I had had known since I was 16, we were huge fans of Vic and

:32:16.:32:20.

Bob, we bonded over that and a love of comedy, around the same time I

:32:20.:32:25.

started working with Vic and Bob, I started doing these small live

:32:25.:32:28.

comedy shows in the Edinburgh Festival with David Walliams.

:32:28.:32:32.

that include certainly the characters of Little Britain?

:32:32.:32:38.

of the characters. They started out in the live shows. We moved from

:32:38.:32:44.

there, we did some stuff on cable TV, what was the Paramount, before

:32:44.:32:51.

it was the Comedy Channel, UK Play, before Dave came along. Then little

:32:51.:32:55.

Britain that started on Radio 4. My new show started on Radio Two, I

:32:55.:32:59.

like starting things on radio. that because you see it as a

:32:59.:33:04.

testing ground? I just think radio is a really intimate medium, and I

:33:04.:33:09.

would never say the audience are less demanding, they are probably

:33:09.:33:11.

more demanding, because they have a personal relationship with the

:33:11.:33:15.

channel. In a way, there is a real, I think it is more challenging to

:33:15.:33:19.

get it right on radio. If you get it right on radio, it gives you

:33:19.:33:24.

more confidence when you move it to TV. You are one of the few

:33:24.:33:32.

comedians able to mix and match. It is varied your career, you have the

:33:32.:33:37.

singing, we saw you in Les Miserables, you managed to do that

:33:37.:33:40.

with the serious acting and comedy roles, you don't lose the thing

:33:41.:33:46.

with the fact you always want to be an actor? Last year I was in Les

:33:46.:33:50.

Miserables in London for three months, I did my first lead role in

:33:50.:33:55.

a film in America, I did an American accent, that was with

:33:55.:34:05.
:34:05.:34:06.

Billy Crystal and James Caan soon. We We saw you with Johnny dep too?

:34:06.:34:13.

That was Alice in Wonderland. else? On Monday I go to Glasgow,

:34:13.:34:18.

please don't rob my house in London, to direct a pop video for the

:34:18.:34:24.

Proclaimers. I'm a massive fan. Really? And then I'm going to

:34:24.:34:29.

Serbia the week after, to be in a film, with Jessica Lang e, who I

:34:29.:34:37.

had a massive crush on when she was In Tootcy, when I was eight. That

:34:37.:34:42.

was the last crush I had on a woman, she's the most beautiful woman on

:34:43.:34:49.

the earth, since my mum. Fire in the studio! A little bit there. All

:34:49.:34:59.
:34:59.:35:03.

we do now is take a tue there, We take a few there. You can do this

:35:03.:35:09.

in your kitchen, plane, caramelised sugar, take your rolling pin, I

:35:09.:35:16.

have been doing this all week at the Good Food Show at Blue Water, I

:35:16.:35:21.

have to do it again on Sunday. You can do this all over your kitchen,

:35:22.:35:31.
:35:32.:35:35.

Matt. It is home made candy floss. I could use that for hair! I think

:35:35.:35:40.

that deserves a round of applause. Dive in, tell us what you think.

:35:40.:35:44.

certainly will. It has taken five minutes to make it, and 15 minutes

:35:44.:35:49.

to clean the floor. Eating it means I have to ruin it, don't you feel

:35:49.:35:58.

sad. Get into it. Dive in. This is a puree of rasberries, I

:35:58.:36:02.

know you like your fruit. Make it by hand makes it lovely and short.

:36:02.:36:05.

Very nice. Why is it called shortbread. Because it is short?

:36:05.:36:10.

What do you mean, like not tall. Butter to flour makes it short

:36:10.:36:14.

which makes it brittle? Oh. I'm on it. If there is a cooking skill you

:36:14.:36:18.

would like me to demonstrate on the show, perhaps you have a great tip

:36:18.:36:24.

to share, drop us a line. All the details are on the website.

:36:24.:36:31.

Cooking format mat at the end of the show, facing that food heaven

:36:31.:36:37.

for Matt at the end of the show, facing food heaven or hell, chicken

:36:37.:36:44.

stir-fry with rice noodles, or food hell, asparagus, blanched and

:36:45.:36:50.

chargrilled, alongside salsify, and finished off with a soft boiled egg,

:36:50.:36:56.

which he has promised to smash on the floor. Not touching it! That

:36:56.:36:59.

crunchy noise is the sugar under my feet. Wait until the end of the

:37:00.:37:04.

show to see the final result. Time for more action from Celebrity

:37:04.:37:09.

Masterchef. The cullinary hopefuls have to face one of John's classic

:37:09.:37:13.

recipe tests. Today it's a steamed- style Asian sea bass. Enjoy this

:37:13.:37:21.

one. The classic recipe today is the

:37:21.:37:26.

steamed sea bass with ginger and spring onions, perfectly-cooked

:37:26.:37:32.

rice and sweet chilli sauce. baby. Put rice in the pot, wash it

:37:32.:37:37.

three times to get rid of the excess starch. Put on the heat, you

:37:37.:37:41.

let it boil for five or six minutes, you turn the heat off, don't touch

:37:41.:37:46.

it, you must never, ever remove that lid. Your rice will be

:37:46.:37:52.

perfectly cooked. Now the sea bass. I'm going to

:37:52.:37:57.

square the ginger off. Spring onions are the same, that then goes

:37:57.:38:07.

inside our bass. That becomes fragrant from the inside.

:38:07.:38:12.

The ginger is very strong, it is too potent, it needs to be really

:38:12.:38:19.

fine. Mix the ginger and the spring onions together. Into a bowl, two

:38:19.:38:26.

or three spoonfuls of Chinese wine, and the soy sauce, half the

:38:26.:38:34.

quantity of soy sauce to the wine. Mix it all together.

:38:34.:38:42.

Top take the tail off the bass, make scoring bits into the flesh, a

:38:42.:38:47.

bit of banana leaf, put that inside bit of banana leaf, put that inside

:38:47.:38:57.
:38:57.:38:57.

the steamer. Then our tirb on top. 0 on top of that spring onions and

:38:57.:39:06.

ginger. Pour on to that our Chinese wine and soy sauce.

:39:06.:39:11.

On to the steamer and don't touch for ten minutes. I'm really

:39:11.:39:18.

enjoying this recipe, I can't see any reason why they can't do this

:39:18.:39:23.

with aplomb. Time to make sweet chilli sauce, not a difficult thing

:39:23.:39:29.

at all. Two good-sized chillis, seeds removed. Couple of decent

:39:29.:39:37.

pieces of pineapple in there. And then, about 100 grams of sugar.

:39:37.:39:45.

100 mls of vinegar. Add to that a decent splash of

:39:45.:39:49.

water. The sweet chilli sauce needs to

:39:49.:39:54.

boil for about five minutes, to cook the pineapple and chilli, then

:39:54.:40:04.
:40:04.:40:18.

flavour of the spring onions and really bring this fish to life.

:40:19.:40:22.

Seriously hot pan, been on the stove, with sesame oil. Back on

:40:22.:40:32.
:40:32.:40:40.

that heat for a second, it's almost about to smoke. Then you pour it on.

:40:40.:40:44.

Chinese sea bass, spring onion, ginger, perfectly cooked rice and

:40:45.:40:48.

sweet chilli sauce. Start of a big day today.

:40:48.:40:54.

We have a recipe, a John Torode recipe.

:40:54.:41:04.
:41:04.:41:19.

Today's classic recipe is steamed like to cook? I haven't cooked much

:41:19.:41:25.

Asian stuff before, I'm not the biggest fish cooker. Why don't you

:41:25.:41:32.

cook much fish? I'm a meat lover, and I have avoided fish, I'm weary

:41:32.:41:42.
:41:42.:41:52.

-- wary of cooking fish, that's why comfortable, happy? Something I

:41:52.:41:58.

have never done before. This is tricky, you have to conquer your

:41:58.:42:02.

worries about this, something new is always good to learn.

:42:02.:42:08.

You are half way. Half way. What's happened? I think I have

:42:08.:42:12.

overcooked my rice, too much warter in it. If you overcooked that one,

:42:12.:42:22.
:42:22.:42:22.

I have no more. What happened to your rice?

:42:22.:42:25.

overcooked it. Are you able to concentrate on one thing at that

:42:25.:42:29.

time, or does your mind race everywhere all the time? It tends

:42:29.:42:34.

to race, focus is a big issue for me. Can you focus to deliver a

:42:34.:42:39.

beautiful dish, flavoured well? trying. You have just under 20

:42:39.:42:48.

minutes left. Colin, tough ask? For some weird,

:42:48.:42:53.

strange reason, I feel more nervous than I have ever felt in my entire

:42:53.:42:57.

adult life. I have this pre-exam feeling. Do you think you may be in

:42:57.:43:00.

danger of going out of the competition?. I can only do my best.

:43:00.:43:10.
:43:10.:43:12.

Three minutes, just three minutes. 30 secondingss, last 30 seconds,

:43:12.:43:22.
:43:22.:43:30.

and whether it is cooked properly. Danny, you are up first. What are

:43:30.:43:36.

the black bits on top of your rice, Danny? I think I might have drizled

:43:36.:43:45.

a tiny bit of the sesame oil on it. Your fish is cooked beautifully,

:43:45.:43:49.

still sweet and succulent inside, like the way the spring onions and

:43:49.:43:52.

ginger are cooked through, you can eat them, the chilli sauce is

:43:52.:43:56.

vibrant, your rice is cooked really, really well, I like it a lot.

:43:56.:44:06.
:44:06.:44:06.

Justin, let's have a look at your's. Good job. Good job. Nice, soft,

:44:06.:44:10.

meaty fish, sweet sauce with a tanning. My only complaint is your

:44:10.:44:18.

rice is really watery. Colin, let's have a look.

:44:18.:44:22.

Your fish is lovely, it is cooked beautifully, your chilli sauce is a

:44:22.:44:29.

little bit jam-like, the oil across the top, was not hot enough.

:44:29.:44:35.

Coldplay The Waterboys oil has gone off, on to the plate, and made your

:44:35.:44:39.

rice greasey. Sharon.

:44:39.:44:43.

Fish absolutely love it, and love the fact that the ginger has

:44:43.:44:46.

softened, but the rice is a bit firm. Would have been perfect if

:44:46.:44:49.

you had cooked the rice a little bit longer.

:44:49.:44:54.

The next time we see you one of you The next time we see you one of you

:44:54.:45:03.

You can find out who gets knocked out in 20 minutes or so. Still to

:45:03.:45:07.

come on Saturday Kitchen Live, Keith Floyd is in Piedmonte in

:45:07.:45:12.

Italy, hunting for truffles, he makes an Italian cheese fondue, and

:45:12.:45:21.

turns a whole farmyard into a meaty hot pot. Pascal's nerves are

:45:21.:45:27.

scambled, but will he have the Egghead treem pressure with the

:45:27.:45:36.

omelette challenge. Coming up live. Will Matt has his heaven or hell.

:45:36.:45:39.

We will find out at the end of the show. Cooking next is one of the

:45:39.:45:43.

best Indian chefs in the country, it is Vivek Singh. Great to have

:45:43.:45:49.

you on the show chef. On the menu is what, like a fish pie. A Keralan

:45:49.:45:54.

style seafood pie. Inspired from the Keralan sauce.

:45:54.:46:01.

Coconut, ginger, curry leaves. is southern Indian? Yes. Instead of

:46:02.:46:06.

a fish pie and peas, we have a salad you want me to get on with,

:46:06.:46:10.

with the cucumber, tomato, and these beans you have got in here.

:46:10.:46:15.

These little shoots. Sprouted fenugrek seeds, these will be the

:46:15.:46:23.

next Indian superfood, really healthy for you, really good for

:46:23.:46:30.

buy diabetes. Can they fly, "superfood!". This is fenugrek, you

:46:30.:46:35.

just soak them? You soak them overnight and then change the water.

:46:35.:46:41.

Then layer it with tissue paper or something else. They are sharp?

:46:41.:46:51.
:46:51.:46:53.

They are bitter, really bitter when they are raw. Really, really bitter.

:46:53.:46:57.

When they are germinateed the edge comes off. A lot more palatable.

:46:57.:47:07.
:47:07.:47:11.

Bitter. They say if you take fenugrek every day you will never

:47:11.:47:19.

suffer diabetes all your life. is coconut, particularly prawns and

:47:19.:47:26.

seafood, amazing seafood in Keralan? Seafood in Keralan is hard

:47:26.:47:32.

to beat, prawns, shrimps, you know, what have you, all this stuff.

:47:33.:47:42.
:47:43.:47:47.

good as Britney. Probably! Not as good as York shirk we have great

:47:47.:47:57.
:47:57.:48:01.

fish and chip shops. You say I have so many spices. You make it easy,

:48:01.:48:05.

to replicate the dishes it is the certain spices and the amounts.

:48:05.:48:11.

this one I have tried to keep it as simple as this. Take a look at this,

:48:11.:48:16.

green chilli, ginger, curry leaves and onions. Curry leaves, would you

:48:16.:48:21.

use dried, you have fresh ones, but you can get them frozen? You can

:48:21.:48:26.

buy fresh, if you have leftovers, just there. The dried ones are OK

:48:26.:48:31.

for this? The dried ones are fine. And especially if they come out of

:48:31.:48:34.

the freezer, they just don't looks a good, they taste just as good, I

:48:34.:48:44.

tell you. Curry leaves, the ginger, onion,

:48:44.:48:49.

have gone in. Salt and sugar going in here. You want a little bit of

:48:49.:48:51.

in here. You want a little bit of lemon juice and a touch of olive

:48:51.:49:01.

oil. This is just fenugrek you buy from the shops and soak it

:49:01.:49:05.

overnight? You buy fenugrek seeds, you find them in any good Asian

:49:05.:49:15.
:49:15.:49:16.

store. Mussels going in? Now.

:49:16.:49:20.

Tell us about this new restaurant, it comes off the back of a pop-up

:49:20.:49:28.

restaurant you did in New York? This is different. I did a pop-up

:49:28.:49:33.

for Cinnamon Club in February, I found a site in Soho last year, and

:49:34.:49:38.

always wanted to do something a bit more casual. There is a few things

:49:38.:49:42.

that we haven't done, we had never done small restaurants, and this

:49:42.:49:48.

one is small. We didn't have a restaurant in the West End. When

:49:48.:49:54.

this came up, you know. It is fun, it is casual, it is relaxed, it is

:49:54.:49:57.

far away from being a temple of gastronomy, and you take off your

:49:57.:50:02.

shoes and go into. It is a fun, relaxed, all-day kind of place.

:50:02.:50:06.

Drawing a lot of inspiration from Soho itself, the surroundings. It

:50:06.:50:16.
:50:16.:50:18.

is really chilled, easy. The menu is simple and accessible.

:50:18.:50:23.

Vivek, obviously you have the sin mob club, are you aware of the

:50:23.:50:29.

cinnamon challenge? No. Have you been following it, if you look it

:50:29.:50:35.

up on YouTube, it is people seeing how long they can hold a mouthful

:50:35.:50:40.

of cinnamon without taking any water. It is very funny. Cinnamon

:50:40.:50:46.

powder. Yeah. It is not recommended to try it at home, you can look on

:50:46.:50:51.

YouTube. You see clouds of cinnamon dust, people choking, it is very

:50:51.:50:55.

funny. So the mussels being steamed up. I will take a look at that, for

:50:55.:51:01.

sure. There is a sink in the back to wash

:51:01.:51:06.

your hands. Over here you have got, what, prawns, squid. I'm going to

:51:06.:51:12.

make the one with the mixed seafood, and you can do me one. I have

:51:12.:51:16.

chopped up the smoked haddock. The fish that they are having, the

:51:16.:51:21.

southern part of India, they have some amazing mackerel, when I went

:51:21.:51:25.

over there? Great mackerel, tuna, pearl spot is a local fish you get.

:51:25.:51:31.

Some great fresh water and sea water shrimps, and prawns. Squid is

:51:31.:51:41.

available. Squid is pretty good. Why the smoked fish? Like the depth

:51:41.:51:47.

of flavour. It is really good flavour. The shrimps. The sauce is

:51:47.:51:54.

quick. All the recipes, including this one are on the website.

:51:54.:51:57.

You can find dishes from the previous shows, and I will be

:51:57.:52:02.

sharing some of my favourite recipes from the Saturday Kitchen

:52:02.:52:06.

archives in other programme, Best Bites, tomorrow on BBC Two, we will

:52:06.:52:14.

just cut out the tops of this pie. This is just butter puff pastry,

:52:14.:52:24.
:52:24.:52:24.

you want one shaped with a figure, so we know which one Matt has got.

:52:24.:52:31.

Egg wash there. You shape food. When I was a little

:52:31.:52:35.

boy, there were chicken nuggets shaped like dine know saurs, that

:52:35.:52:41.

used to meet I would eat them. will do it as a dinosaur then, what

:52:41.:52:51.
:52:51.:52:51.

does that look like? Anything. is one that has never been found

:52:51.:53:01.
:53:01.:53:21.

yet. Thanks for that. Now we mix the sauce in here.

:53:21.:53:26.

this all together, ideally you want to cool this down? If you were

:53:27.:53:32.

having a dinner party you would have done this beforehand. Keep the

:53:32.:53:37.

pastry out, and have it ready in the fridge, when your guests are

:53:37.:53:43.

sitting down for lunch or whatever, you just bang it in the oven.

:53:44.:53:49.

very common to see a curry pie? That's why I have it on the menu at

:53:49.:53:56.

Soho. We have had two versions of curry pie recently? Yes. This is a

:53:56.:54:06.
:54:06.:54:11.

bit of a revival of it. Bit of that, I will put the dinosaur on that one.

:54:11.:54:15.

Over the top, egg wash, you will feed it with the seeds? The black

:54:16.:54:20.

onion seeds, this is what you find on nan bread, it adds a wonderful

:54:20.:54:24.

flavour. You used wild garlic before, you were saying in

:54:24.:54:28.

rehearsal you would put wild garlic on top of nan bread? Wild garlic

:54:28.:54:34.

topping on nan bread is great. the oven? Please. For how long?

:54:34.:54:43.

These ones 12-15 minutes at 200 degrees.

:54:43.:54:48.

We have these amazing-looking pies, this one has a fish on it, it has

:54:48.:54:58.
:54:58.:55:01.

evolved! I will get the trays ready, there is one for you. You can plate

:55:01.:55:09.

your's up. There you go. This is the salad with the shoots,

:55:09.:55:15.

the cucumber. Sprouted fenugrek. That has lemon, sugar and salt in

:55:15.:55:18.

there. Light olive oil, nothing too fancy.

:55:18.:55:24.

Remind us what it is again? It is a Keralan seafood pie, with haddock,

:55:24.:55:34.
:55:34.:55:38.

shrimp, mussels, and for Matt, just shrimp, mussels, and for Matt, just

:55:38.:55:46.

with haddock! He's off with it This one is without the seafood,

:55:46.:55:51.

this one is just your smoked haddock. It is very, very hot, be

:55:51.:55:57.

careful. Those shoots I think are great. I went back to my garden

:55:57.:56:01.

last week and did the mustard cess just on tissue paper, within three

:56:01.:56:06.

or four days you have them. That is all it takes. Never seen those

:56:06.:56:12.

before. It is very hot. I have gone in too early. I have gone in too

:56:12.:56:21.

early, but nice, but very hot. Temperature hot and spicy hot.

:56:21.:56:28.

Let's go back to see what Tim Atkin is chosen to go with the fantastic

:56:28.:56:38.
:56:38.:56:49.

fish pie. (speaks fun in a hot Because of the gentle spices, I

:56:49.:56:53.

would love to serve an Indian wine, not many on the high street, I will

:56:53.:56:58.

go with something European, something possibly like this

:56:58.:57:02.

Abarino from Spain. I will stick with the Mediterranean instead, the

:57:02.:57:05.

wine I have chosen comes from Sicily, it is the 2010, extra

:57:06.:57:11.

special, Fiano. Sicily is best known for its sweet

:57:11.:57:16.

dessert wine, Marsala, it produces nearly as much wine as Chile, a lot

:57:16.:57:23.

of other things to choose from. Think of it as Italy's new world,

:57:23.:57:27.

adept as producing international wines as well as local southern

:57:27.:57:32.

wines like this. It is ripe and appealingly aromatic, passion fruit

:57:32.:57:39.

and pear, on the pal late, the spice picks up on the turmeric and

:57:39.:57:43.

the ginger. The hint of sweetness here goes really nicely with those

:57:43.:57:48.

chillis and the curry leaves. The wine is big enough to partner the

:57:48.:57:51.

coconut milk, but it doesn't overwhelm the subtle flavours of

:57:51.:57:56.

the seafood. This wine is so good, you can drink it on its own, it is

:57:56.:58:00.

even better with the fantastic fish pie. Enjoy.

:58:00.:58:05.

Good to cool you down as well. He thought it was corriander in

:58:05.:58:14.

there, he has just eaten a whole chilli! Wake me up at 10.00. Wake

:58:14.:58:19.

you up, great choice. One that you would go for as well? Certainly now,

:58:19.:58:24.

I haven't tried it. In the restaurant we would have paired it

:58:24.:58:27.

with a wine from northern Rome, similar in struck tue, really good,

:58:28.:58:37.
:58:38.:58:38.

works really well. Happy? Very nice. I don't normally eat fish because

:58:39.:58:43.

it tastes of fish, but this is really nice. More from Celebrity

:58:43.:58:46.

Masterchef, they are cooking for survival, one of them has to go,

:58:46.:58:56.
:58:56.:59:07.

One hour, your two dishes, this is where it truly counts.

:59:07.:59:17.
:59:17.:59:33.

What are you making, what are your two courses? I'm making a sang choi,

:59:33.:59:38.

an Asian chicken stir-fry, and my own version of the Scottish deep-

:59:38.:59:44.

fried Mars bar, a chocolate and coconut tempura with home made

:59:44.:59:48.

mango ice-cream. Are you seriously going to deep fry a chocolate bar?

:59:48.:59:52.

Yes, I am. Colin's going to deep fry a

:59:52.:59:55.

chocolate bar and serve it with mango ice-cream, I'm actually

:59:55.:00:02.

really looking forward to it. I'm really intrigued. Nearly 20 minutes

:00:02.:00:12.
:00:12.:00:12.

gone. Sharon whra, are your two dishs to

:00:12.:00:17.

secure your place in the competition? Sardines with salad

:00:17.:00:22.

and salsa verde, and rack of lamb with mashed potatoes and green

:00:22.:00:27.

beans. I might try and do a posh jus, but I'm getting the food done

:00:27.:00:37.
:00:37.:00:37.

first. We are seeing her food she loves to each, rack of lamb, mashed

:00:37.:00:47.
:00:47.:00:51.

potato, where is the sauce? You are halfway, half an hour left.

:00:51.:00:56.

What are your two dishes today? and mint soup as a starter, the

:00:56.:01:02.

main course is a fillet of beef on potato base, with all manner of

:01:02.:01:07.

winter veg. There aren't enough things on the table for you to do a

:01:07.:01:11.

silly Justin decoration job. Less is more, that's what I'm learning

:01:11.:01:15.

so far. Justin is doing a fillet of beef with accompanying vegtables,

:01:15.:01:19.

we are used to seeing him overdecorate. Has he gone the other

:01:19.:01:29.
:01:29.:01:34.

way, going too simple. 25 minutes left.

:01:34.:01:42.

Danny, what are you making for us? Raspberry souffles and now the fish

:01:42.:01:47.

dish, halibut, with nutty butter. Souffles, how risky is that? I have

:01:47.:01:51.

made it once before, once it didn't work, once it did. It is a strong

:01:51.:01:57.

recipe, it should stand up. We will see.

:01:57.:02:05.

Come on boys and girls, four minutes.

:02:05.:02:12.

Two minutes get your food on the plate.

:02:12.:02:19.

You have got one minute. Come on. Mate you have to get that food up

:02:19.:02:29.
:02:29.:02:34.

now, I mean right now. Come on, come on, let's go.

:02:34.:02:38.

Time's up. Stop.

:02:38.:02:43.

Please, because you are now running over, it is taking the mickey out

:02:43.:02:53.
:02:53.:03:00.

of the other contestants. There isn't a great deal to it. It

:03:00.:03:04.

is very pleasant, it is fried chicken, there is bits of pork in

:03:04.:03:08.

there as well, there is sweetness of some onion, it is street food,

:03:08.:03:12.

but it seems a little bit one dimensional to me. This is what's

:03:12.:03:16.

causing you so much concern is your dessert. Because it is supposed to

:03:16.:03:20.

have mango, it is supposed to have chocolate on there, a raspberry

:03:20.:03:24.

koully as well, you ran out of time and I had to stop you. I couldn't

:03:24.:03:27.

get the batter right for the tempura, everything failed after

:03:27.:03:35.

that. That is very inventive, and that is fun.

:03:35.:03:45.
:03:45.:03:46.

That is a great deal of fun on a I think the rich strength of the

:03:46.:03:50.

sard Deans with the sourness and sharpness of the tomato and the

:03:50.:03:56.

sharpness of your green sauce works very, very well. To me a sardine

:03:56.:04:00.

like that needs to be chargrilled, it needs a bitter finish to give it

:04:00.:04:10.
:04:10.:04:15.

more of a flow. From sardines to a rack of lamb. Your mash is a bit

:04:15.:04:18.

grainy, and a little bit underseasoned, but with the

:04:18.:04:22.

freshness of the green beans, beautifully cooked lamb, that herby

:04:22.:04:25.

crust on the outside, it is a really lovely thing to eat. Your

:04:25.:04:35.

sauce hasn't worked. It does almost look like a sneeze.

:04:35.:04:38.

I really love that, I love the texture, I like that there is still

:04:38.:04:42.

bits of pea you can taste. I like that it is not really, really

:04:42.:04:48.

smooth, honestly that is lovely, there is not a sparkler, or an un

:04:48.:04:52.

umbrella or anything silly to spoil it. Well done. Let's try your beef.

:04:52.:05:02.
:05:02.:05:03.

Again, I like the way your food is going, I like the look of this.

:05:04.:05:07.

Bravo, bravo. Wonderful, that beef is lovely.

:05:07.:05:13.

That sauce is a knockout. But, too much garlic and it hasn't cooked

:05:13.:05:23.
:05:23.:05:24.

out of the potatoes, it is very strong .Le Your fish is cooked

:05:24.:05:30.

beautifully, your kale is lovely and soft, your clams are wonderful.

:05:30.:05:34.

You have overdone it a touch on the seasoning. Saying that, I love the

:05:34.:05:40.

concept of the dish, good job, Danny.

:05:40.:05:44.

What do I say about it really, it is a raspberry souffle, bit of

:05:44.:05:51.

raspberry sauce, faultless. Absolutely faultless. Today, there

:05:51.:05:56.

is one person who truly shined, Danny. Wow. Danny played with fire

:05:56.:06:01.

today, and he didn't get burnt. Sharon's sardines were nice, they

:06:01.:06:05.

should have been charred. The lamb dish again, was nice, but it seemed

:06:05.:06:11.

a little bit unambitious to me. We now have to decide between Colin

:06:11.:06:21.
:06:21.:07:00.

The person leaves us is -- leaving You can see more from the

:07:00.:07:05.

Masterchef team on next week's show, it is time to answer some of your

:07:05.:07:08.

foodie questions. Each caller will decide what Matt will be eating at

:07:08.:07:11.

the end of the show. Maggie from Wiltshire, what is your question

:07:11.:07:15.

for us? What else can I do with lamb mince, other than shepherd's

:07:15.:07:21.

pie or mouse sack ka. That has to be for you? You could either turn

:07:21.:07:30.

it into koft at that, spice it up with gar ram masala, fresh ginger,

:07:30.:07:35.

chopped onions, and shape them into little balls and simpler them into

:07:35.:07:42.

an onion and tomato base sauce. Make the mince, add crispy fried

:07:42.:07:48.

onions, basted, fried cashew nuts basted and cloves, a couple of

:07:48.:07:52.

tablespoons of pineapple juice or pap pieia, and mix the whole thing

:07:52.:07:58.

in for a kilo of mince, leave it overnight, next morning you have

:07:58.:08:03.

tender melt in the mouth lamb kebabs. You can get the fried

:08:03.:08:09.

onions from a well known flat- packed furniture place. Heffer or

:08:09.:08:19.
:08:19.:08:23.

hell? Heaven. What is your question? How to make the perfect

:08:23.:08:30.

rosti. I use raw potato, but you say it is wrong? Cook it in a skin,

:08:30.:08:35.

you put it in water but cook it half, then you take it out, you

:08:35.:08:41.

peel it, grate it, melted butter, sauted onion, and bacon, then a

:08:41.:08:51.
:08:51.:08:54.

cake and pan fried, finish it for very crispy. I have been doing it?

:08:54.:09:02.

Heaven or hell? Hell. I hope when you do your cooking it comes out

:09:02.:09:12.
:09:12.:09:15.

dreadfully. Thank you! What do you want? To stop the vanilla seeds

:09:15.:09:20.

from sinking in a panacotta. need to make sure that the whipped

:09:20.:09:23.

cream and the custard are the same texture, people often add the cream

:09:23.:09:27.

to the mixture when it is not set enough, you need to allow it to set

:09:27.:09:31.

a little bit further than you are doing, otherwise when you whip the

:09:31.:09:34.

cream in, the seeds will drop to the bottom. Allow it to set a

:09:34.:09:37.

little bit more before you whip the cream through it should be fine.

:09:37.:09:42.

Also, if you freeze the moulds before you put the panacotta in, it

:09:42.:09:46.

sets it around the edge and pop them straight around the fridge.

:09:46.:09:53.

What would you prefer to see at the end of the show? Hell.

:09:53.:10:03.
:10:03.:10:08.

You are, which cameraam I on, Who would you like to beat on the

:10:08.:10:13.

board for the omelette challenge? My good old friend, Pierre.

:10:13.:10:18.

seconds. Usual rules, three-egg omelette cooked as fast as you can.

:10:18.:10:28.
:10:28.:10:59.

3-1-1, go. Don't blame the pan! This one,

:10:59.:11:03.

would you like to have a taste? thank you. Are you sure? That is

:11:03.:11:13.
:11:13.:11:18.

set. Right, Pascal, you did quicker than

:11:18.:11:23.

Pierre, 29.44 seconds, which is a pretty good time, for a two-egg

:11:23.:11:28.

omelette, that is not three, you are not going on.

:11:29.:11:34.

You did it in 19.40, but again, I can't put that on, that is

:11:34.:11:38.

scrambled egg, it is definitely scrambled egg. Stop arguing boys,

:11:38.:11:43.

I'm right. Will Matt get food heaven, or food hell, the chefs in

:11:43.:11:50.

the studio will make the final decision while you see this vintage

:11:50.:11:54.

film from the irreplacable Keith Floyd, he's in Piedmonte hunting

:11:54.:12:04.
:12:04.:12:04.

for the gems that are white truffles.

:12:04.:12:11.

A winter classic dish is called a Bolito, it is a slow, simplering

:12:11.:12:16.

stew of several different meats, it is a hotpot, it is a delicious

:12:16.:12:20.

warming thing, the kind of food you feed to warm workers, grape pickers,

:12:21.:12:28.

fleets of workers. We have a wonderful boiling cockerel, a flank

:12:28.:12:32.

of beef with bones on, most important. We have an ox tongue, we

:12:32.:12:37.

have a boned out pig's head, and a big piece of shin of beef, very

:12:37.:12:41.

important, and some wonderful home made pork sasauges, to flavour the

:12:41.:12:46.

stock a couple of onions, carrots and celery. It is a terribly simple

:12:46.:12:49.

dish, not worth cooking for less than ten people T takes four hours

:12:49.:12:54.

to cook, you need a party atmosphere at the end of the it. It

:12:54.:13:04.
:13:04.:13:04.

is very simple, you put the pig's head into the pot of water. In real

:13:04.:13:09.

cookery programmes you would let it cook for half an hour after adding

:13:09.:13:13.

the flank of beef, you would get that cooked for a little bit longer,

:13:13.:13:22.

before you added the shin of beef. That goes in. Then you would add

:13:22.:13:26.

the chicken or cockerel, and then one small cheek which we have made,

:13:26.:13:30.

we have already cooked our tongue, that takes even longer than the

:13:30.:13:35.

rest, that is part-cooked, that can go in as well. Then for flavouring,

:13:35.:13:40.

carrots, onions, and celery, and that has to simpler away for

:13:40.:13:44.

another four hours. The sasauges are added half an hour before the

:13:44.:13:49.

end. I thought I would wile away the time with a new chum who has

:13:49.:13:52.

promised to show me how to hunt for truffles, they are found around the

:13:52.:14:02.
:14:02.:14:07.

roots of oaks, Hazels or populars. I know it is outrageous, but �1,500

:14:07.:14:15.

a kilo, I reckon they are worth it. My bolito was simplering, I decided

:14:16.:14:21.

to try another speciality from the region, a fondue, they make it from

:14:21.:14:28.

fontina cheese, soaked for half an hour, then heated, gently until it

:14:28.:14:36.

forms a lovely untuous creamy texture.

:14:36.:14:41.

The cheese is being absorbed into the milk, a lovely gooey substance

:14:41.:14:45.

is emerging. At home, while you break all the eggs and muck about

:14:45.:14:48.

with other things like that, it is a good idea to get your husband to

:14:48.:14:56.

step in to stir all of that, while you get on with the other bits.

:14:56.:15:01.

Shauna, can you keep doing that, my wife.

:15:01.:15:06.

Next phase, a couple of eggs, one per person, enough for four people,

:15:06.:15:15.

it puts four eggs in. That was a very nasty wasp trying to get me

:15:15.:15:25.
:15:25.:15:26.

there, you could have warned me! Salt and pepper into the eggs. Keep

:15:26.:15:36.
:15:36.:15:41.

those up. Then we cut little cubes of butter.

:15:41.:15:48.

By cutting it quite small, it will enable it to absorb into the fondue

:15:48.:15:53.

more quickly. Right my darling. Thank you very much for all of that.

:15:53.:15:58.

Then in we go with the egg yolks. And the butter, look at that

:15:58.:16:07.

wonderful colour, my goodness me. That is superb.

:16:07.:16:10.

Keep whisking like crazy at this stage, the eggs mustn't curdle or

:16:10.:16:20.

separate in any way. You don't want scrambled eggs in cheese.

:16:20.:16:23.

While that's just finishing off, back over to me, pass me the keys

:16:23.:16:33.
:16:33.:16:36.

to the safe. Hold on, hold on. Then, in here, we have the object

:16:36.:16:41.

of all our desires, the object of the whole of Italy's desires, a

:16:41.:16:51.
:16:51.:16:52.

white truffle. So, there it is, it is ready. Now, final things now,

:16:52.:16:58.

final whisk, as you can see it is beautifully thickened, smooth, no

:16:58.:17:08.
:17:08.:17:16.

lumps. We pop it into the dish. And put these wonderful pieces of

:17:16.:17:24.

white celebrated truffle of Italy. Then, a little black pepper on top.

:17:24.:17:32.

That is fondue. Any way, four hours later, the

:17:32.:17:36.

bolito is well and truly ready. Let's lift a few bits out and see

:17:36.:17:43.

what it is looking like. Firstly, the shin.

:17:43.:17:49.

Beautiful gelatinous fat on the side there.

:17:49.:17:53.

Beautiful, that is carving splendidly, tender, it would melt

:17:53.:18:02.

in your mouth, I wish we had smellyvision! A beautiful piece of

:18:02.:18:12.
:18:12.:18:20.

shin of beef, next some tongue. Ox tongue.

:18:20.:18:30.
:18:30.:18:33.

Two lovely shrifs of ox tongue. A friend of mine's face. A lovely

:18:33.:18:38.

fatty pig face, the fat is very important to this dish.

:18:38.:18:44.

We will have a sliver of that. And a sliver of that, a few

:18:44.:18:54.
:18:54.:19:08.

Just like mamma used to make. And then, finally, our old faithful

:19:08.:19:16.

farmyard friend, who will never crow again.

:19:17.:19:21.

Before you have your final fat, full, loving close up, we must have

:19:21.:19:26.

a dressing of garlic, parsley, lemon juice and olive oil, and we

:19:26.:19:36.

must have a dressing of tomatoes, garlic, olive oil, and vinegar.

:19:36.:19:46.
:19:46.:19:50.

And it is there, and I rest my case. Now let's find out if it is food

:19:50.:19:54.

heaven or hell, this nice piece of chicken is heaven, noodles, with a

:19:55.:20:01.

touch of spice, we have a little bit of rice wine, put in there with

:20:01.:20:06.

purple sprouting broccoli, or a pile of asparagus and salsify, with

:20:06.:20:11.

a soft boiled egg into a pea and parsley soup. You make that I'm off

:20:11.:20:19.

to the Little Chef, I'm off to Garfunkels. It is up to these two,

:20:19.:20:23.

they both were on your side. We didn't like the asparagus. Chicken,

:20:23.:20:31.

if you guys can get on with that. You can slice up the peppers, the

:20:31.:20:37.

onion, julienne the ginger and the garlic nice and fine. Chicken

:20:37.:20:41.

thinly suppliesed, we will fry this off quite quickly in the hot wok on

:20:41.:20:46.

here. I will quickly just make a little coating with this stuff,

:20:46.:20:53.

this is this rice wine, it smells very similar to sherry, which if

:20:53.:20:58.

you incorporate that and some dark soy sauce it adds flavour to the

:20:58.:21:01.

chicken. We will put plenty of black pepper in there as well. A

:21:01.:21:08.

touch of spice at the end. The chicken can go in there.

:21:08.:21:12.

Can I just say cooking sherry is great to drink if you are alone and

:21:12.:21:16.

someone has just left you, and you are very depressed and you are in

:21:16.:21:21.

front of the TV, you can't find chocolate, cooking sherry, that is

:21:21.:21:23.

great. That brings back memories, yes.

:21:23.:21:29.

We are going to take our chicken, mix it together with some black

:21:29.:21:34.

pepper. We use cracked black pepper, plenty of that in there.

:21:34.:21:44.
:21:44.:21:50.

afterwards. A very hot wok, it wants to go in there. Really hot.

:21:50.:21:54.

How hot? Very, very hot. The secret is you never take it off the heat

:21:54.:22:00.

for long, also, never turn it down when you are frying it, unless you

:22:00.:22:05.

want to simpler stuff. As hot as possible. Can I tell you, I ordered

:22:05.:22:08.

chicken recently in a cafe in Marylebone, they said how do you

:22:08.:22:13.

want it done, well done or not, I said it's chicken, you don't want

:22:13.:22:18.

rare chicken, I got skaid, in instead of medium I said well done,

:22:18.:22:22.

I ate burnt chicken. We shan't say where it was, it is unusual, I have

:22:22.:22:28.

never had that one before? haven't been back. You tried all

:22:28.:22:35.

manner of different stuffs on your travels, kangaroo? I have eaten

:22:35.:22:39.

kangaroo. You can be adventurous when you want to? As a child I was

:22:39.:22:41.

particularly unadventurous, I remember going to a restaurant and

:22:41.:22:49.

having sausage and chips, my mum normally cut them up, and my mum's

:22:49.:22:55.

friend cut them up, and because she did it I wouldn't eat them. I am a

:22:55.:22:59.

little more adventurous, I have a sweet tooth. You liked the

:22:59.:23:06.

shortbread? Oh yeah. Now the veg, we have the onions,

:23:06.:23:10.

the peppers. But we got no coffee! This is going in there as well.

:23:10.:23:15.

Straight in there. One thing I want to know, when you

:23:15.:23:20.

have a successful format like little Britain, isn't it hard not

:23:20.:23:24.

to continue it, or is it just suddenly just ends? Tough make the

:23:24.:23:28.

decision, haven't you, to stop doing it while people still don't

:23:28.:23:33.

quite hate it. They never did hate it? You want to quit while you are

:23:33.:23:38.

ahead. With Little Britain, I hope that is why, maybe one day we will

:23:38.:23:41.

do some more. With the new show I wanted something different to the

:23:41.:23:46.

sort of stuff that I do with David. This new show is me on a sofa

:23:46.:23:49.

having a chat with people. A bit like this, without the food. Do you

:23:49.:23:55.

think we will see you on, a lot of these comedians doing Stand-up,

:23:55.:24:01.

would you consider that? I started out doing that. It is possible?

:24:01.:24:06.

started out in stand-up, for five years, but I always did characters,

:24:06.:24:11.

on the Matt Lucas Awards I am myself, it is something I consider.

:24:11.:24:15.

Would you come and see me James, if I done a stand-up. Then I might do

:24:15.:24:19.

a stand-up. We have got that in there, now we

:24:19.:24:24.

have to add the ginger and garlic, that will go in there. Not too

:24:24.:24:28.

early or it will burn. Nice expressions of flavour. With the

:24:28.:24:32.

noodles we soaked those, once you have trained them off and goesled

:24:32.:24:37.

cold is this, these guys will make a salad and saute them off. At this

:24:37.:24:41.

point your chicken goes back in, we can start to mix this together. The

:24:41.:24:45.

colour is from the black pepper in there, obviously, and then over

:24:45.:24:49.

here I have a mixture of sesame oil, soy, some of this rice wine again,

:24:49.:24:52.

and we have some cornflour, because it is going to create a sauce out

:24:52.:24:57.

of this as well. In we go with the broccoli as well, just blanched.

:24:57.:25:02.

That is going to go in. Broccoli is great, if you don't

:25:03.:25:07.

like having white teeth and you like a bill bit of green bit coming

:25:07.:25:12.

out of your teeth, blockically is great. If like me you are often at

:25:12.:25:16.

a restaurant and asked for photographs, last night I was in a

:25:16.:25:20.

photograph, posed for photographs like this, when I got home I

:25:20.:25:24.

noticed I had Chinese seaweed in my teeth, that will be nice and

:25:24.:25:34.
:25:34.:25:41.

wine. I notice you have lime, I love lime, I have it with almost

:25:41.:25:46.

everything. We will put more lime in for you. I will use this, this

:25:46.:25:52.

is chilli paste. A tad. A tad.

:25:52.:25:59.

This is supposed to be my favour. Sesame seeds. I trust you. He mix

:25:59.:26:03.

all this lot together, it will all be mixed in. Of all the characters

:26:03.:26:08.

that you have played, and that you are doing now, is there any that,

:26:08.:26:14.

what are you proud of the most, scam George Doors was great, and

:26:14.:26:19.

totally unique character. Doing Alice in Wonderland was a challenge,

:26:19.:26:24.

the stuff I did with David I liked Lou and Andy, it was the two of us

:26:24.:26:32.

together, you could see ow dynamic. I enjoyed dorg Marjorie Doors, she

:26:32.:26:37.

would always say things you wouldn't dare in real life. Am I in

:26:37.:26:44.

the way. How are you? Very good. I'm not a distraction am I? In the

:26:44.:26:48.

kitchen? Not quite. Would you like me to come to your restaurant and

:26:48.:26:57.

be like this, all night! Not in the kitchen in the restaurant, fine.

:26:57.:27:01.

So you are serving the noodles separately, not mixing it all

:27:01.:27:08.

together. You can do that yourself. There is your knife and fork.

:27:08.:27:15.

you. Tell us what you think of that. I certainly will. We have to finish

:27:15.:27:20.

it with a bit of Chevyness, I will put a bit of this. Could you pant

:27:20.:27:30.
:27:30.:27:33.

me to sit or stand. Tell us what you -- Do you want me to sit or

:27:33.:27:38.

stand. No stand. (I'm doing a Liverpool accent) put a little bit

:27:38.:27:42.

on the fork. I usually use chopsticks, because I'm a man of

:27:42.:27:48.

culture, here we go. It's gorgeous, that is really nice,

:27:48.:27:54.

actually. That is absolutely delicious, you

:27:54.:28:01.

could do this for a living, you could. You could do it for a living.

:28:01.:28:09.

Tim has chosen a great wine, 2010 Majestic wine, another great wine.

:28:09.:28:13.

I have to say. Really nice great white wines out there, this is one

:28:13.:28:19.

of them. Slightly more in the budget, �8.49, a bit of a bargain.

:28:19.:28:25.

You are really diving into it. like mine with Tizer! Brilliant

:28:25.:28:32.

stuff, don't forget Matt's new show on Tuesday 10.30 over on BBC One.

:28:32.:28:36.

Thanks to our guests, and the brilliant Matt Lucas, who is diving

:28:36.:28:41.

in. Very nice. Thank you to Tim Atkin for the wine choices, all the

:28:41.:28:45.

recipes are on the website. Now it's time to get out of bed.

:28:45.:28:50.

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