:00:00. > :00:30.I'm Glynn Purnell and this is Saturday Kitchen Live.
:00:31. > :00:33.I'm really looking forward to cooking some great food
:00:34. > :00:41.for you this morning and to help me do that I've got two top chefs.
:00:42. > :00:42.The Michelin starred magician with the intriguingly named
:00:43. > :00:44.Man Behind the Curtain restaurant in Leeds,
:00:45. > :00:53.And the woman taking London by storm with her modern style of French
:00:54. > :00:58.It's Amandine Chaignot Good morning to you both.
:00:59. > :01:06.Michael you are up first? A good dish, it is summery. It is wagyu
:01:07. > :01:11.beef in xo sauce with oysters, pickled mushroom, basil and mint.
:01:12. > :01:19.It is served raw. There is an Asian style bun made with hot sauce. An
:01:20. > :01:29.emulsion and crispy noodles. It looks like a burger but, it is
:01:30. > :01:33.bright red? Well, it wasn't last week but then Middlesbrough were
:01:34. > :01:40.elevated into the Premiership! Amandine? You like to keep things
:01:41. > :01:43.seasonal? We are going to do a on Prefix door Suffix y with
:01:44. > :01:50.mouserron mushrooms and peas. It has a twist with the connedment to go
:01:51. > :01:53.with it. Strawberries and fish, not always
:01:54. > :01:57.put together. So it will be great to see.
:01:58. > :02:00.So great food live in the studio here, and we've got some great
:02:01. > :02:03.foodie films too from Rick Stein, the Hairy Bikers, Brian Turner
:02:04. > :02:06.with Janet Street Porter and James Martin.
:02:07. > :02:19.Now our special guest has had a fantastic career, starring in the
:02:20. > :02:24.West End, with a massive career in shows like Cats and in television,
:02:25. > :02:28.Doctor Who. Please welcome to the show, Bonnie
:02:29. > :02:37.Langford. Good morning.
:02:38. > :02:42.BAFTA award... For EastEnders. I had never seen one or held one. So I may
:02:43. > :02:53.be holding it wrong. It is really heavy! It is real! Maybe in years to
:02:54. > :02:59.come, we could have on Oscar on?! Great to have you on the show. Do
:03:00. > :03:06.you like cooking? I heat food up. I make ittedible. I am in awe of being
:03:07. > :03:10.here with you. I don't understand a word of what
:03:11. > :03:17.you say. Is that the accent? No, it is not
:03:18. > :03:26.you. I am really good at toast and omelette. But don't make me do it.
:03:27. > :03:31.Now at the end of TODAY'S programme I'll cook either food heaven
:03:32. > :03:36.It's up to the guests in the studio and a few of our viewers
:03:37. > :03:39.So, what's your idea of food heaven?
:03:40. > :03:46.My food heaven is anything chocolate. My food hell is anything,
:03:47. > :03:54.well, prawns. I don't understand them. They frighten me a little bit.
:03:55. > :03:58.I get where you are coming from! For me, chocolate is the only ingredient
:03:59. > :04:04.you can wear. That is too much information! I'm
:04:05. > :04:07.starting to get to know you really well, really quickly!
:04:08. > :04:10.For food heaven I could be making a chocolate cremosa!
:04:11. > :04:13.I'll melt the chocolate then whisk in fresh custard and leave it
:04:14. > :04:16.It's served with a raspberry sauce, baked chocolate crumbs
:04:17. > :04:18.and more raspberries tossed in basil and mint.
:04:19. > :04:21.Or Bonnie could be having food hell, prawns and I couldn't miss
:04:22. > :04:23.an opportunity to make my Indian inspired brummie fritters!
:04:24. > :04:25.I'll toss the prawns along with some scallops
:04:26. > :04:27.in curry powder, ginger, cinnamon, coriander
:04:28. > :04:29.and chilli then mix in flour and water to make a batter.
:04:30. > :04:36.They're fried and served with a green mango and yoghurt salad.
:04:37. > :04:42.Wow! Can I have the chocolate, though?! Please!
:04:43. > :04:47.As always we'll find out what Bonnie gets at the end of the show.
:04:48. > :04:53.If YOU'D like the chance to ask any of us a question today then call:
:04:54. > :04:57.A few of you will be able to talk to us, live, a little later on.
:04:58. > :05:01.And if I do get to speak to you, I'll be asking if you want Bonnie
:05:02. > :05:03.to face either food heaven or food hell.
:05:04. > :05:07.You can send us questions through social media
:05:08. > :05:12.But if you're watching us on catch-up then please don't call
:05:13. > :05:36.Are you hungry? Yes, I'm hungry! Are you excited? Yes, I'm excited! Let's
:05:37. > :05:39.start with the coolest cook in the country at the moment, with the
:05:40. > :05:56.Right let's get the oysters into the blender.
:05:57. > :06:04.Yes, so let's get this red burger out of the way. It is a red burger.
:06:05. > :06:10.Why? My football team is Middlesbrough. We have not had much
:06:11. > :06:15.success but in the last week we went into the Premiership. So something
:06:16. > :06:22.to celebrate. The red, does that resemble the xo
:06:23. > :06:28.sauce as well? Yes it is made from the xo sauce. It is food.
:06:29. > :06:32.You cannot taste the red sauce? No, it is just the prawns and the xo
:06:33. > :06:39.sauce. What is that? This is fat from the
:06:40. > :06:46.wagyu beef itself. I am going to melt it down and get it hot. That
:06:47. > :06:52.will flash fry the steak. OK, so you are going to flash-fry
:06:53. > :06:59.the steak. So I'm blending this down for you. You are cracking on with
:07:00. > :07:12.the mushrooms? Yes, give them a quick shop and then the pickling
:07:13. > :07:22.liquor. That is with equal qauntities of sherry vinegar and oil
:07:23. > :07:30.and mix it together. Why Man Behind The Curtain? The name
:07:31. > :07:37.Yes. It is the idea that there is not
:07:38. > :07:44.just one man cooking. You set up a restaurant, everyone think it is is
:07:45. > :07:52.just you working. But behind this, there are a team. And also a
:07:53. > :07:56.reference to the Wizard of Oz? Yes. I think it is fantastic.
:07:57. > :08:03.So any plans to open up new restaurants? I have plans to open up
:08:04. > :08:09.in Manchester. That will be in the summer of 2017
:08:10. > :08:16.with Gary Neville. So not a football player? No, he was
:08:17. > :08:20.not good enough. An England international but not
:08:21. > :08:29.good enough to play for Middlesbrough?! No, he was but no.
:08:30. > :08:33.The pickling liquor is on. Then we have noodles.
:08:34. > :08:41.I have noticed you used the waggus beef. What is the reason? If is an
:08:42. > :08:45.incredible product. The fat, the marbling, it is an amazing taste.
:08:46. > :08:51.The reason I'm cooking it this way is because I want the fat to sing. I
:08:52. > :08:56.want to keep it as raw as possible to get a tender product.
:08:57. > :09:03.Anymore oil? Keep going. Thicker.
:09:04. > :09:08.So, the noodles that you use in stir-fry instead of cooking them in
:09:09. > :09:13.water. The hot fat will crisps them up.
:09:14. > :09:18.Now, let me do this, are you happy with that? Perfect.
:09:19. > :09:26.Thank you. I should get a job at Man Behind The
:09:27. > :09:32.Curtain! When you springle anything with black, it looks cool.
:09:33. > :09:43.What is that? That is something that we use a lot in the restaurant as a
:09:44. > :09:48.seasoning on the cod dishes. It is a mix of vinegar powder. It is all
:09:49. > :09:54.food. It is like eye shadow! Now the
:09:55. > :09:57.pickling liquor is up. You have the two methods of cooking
:09:58. > :10:04.the steak. We do. If you have a drop tray.
:10:05. > :10:11.There we are. We will do the raw one first. We
:10:12. > :10:16.have the thinner pieces. A little bit of salt on So nice fat to keep
:10:17. > :10:24.it hot. Yes, this is the wagyu fat you have
:10:25. > :10:29.to get it as hot as you can. Pour the hot fat over the top.
:10:30. > :10:34.It takes impurities out of it, straight away.
:10:35. > :10:39.It is almost blue. Yes but the fat is dissolving.
:10:40. > :10:44.If you'd like to put a question to any of us today
:10:45. > :10:49.But if you're watching us on catch-up then please don't call
:10:50. > :11:13.Right, let's build the burger. You do smell fantastic! You do! You
:11:14. > :11:21.smell guilty! Right, the mushrooms! Let's Mr The burger. So the buns?
:11:22. > :11:29.They are ready to go. If you run a knife through that.
:11:30. > :11:36.-- let's build the burger. There are the steaks in there.
:11:37. > :11:41.The steaks are cooking. There are herbs, picked.
:11:42. > :11:46.I will not cook it too much. It really does not need it.
:11:47. > :11:56.This is a serious steak sandwich burger.
:11:57. > :12:13.In the restaurant this is ?70 word! ?70? Yes it costs about ?100 a kilo.
:12:14. > :12:20.It is a quite expensive cut of meat. There is wagyu reared in the UK?
:12:21. > :12:30.Yes. This is reared in the UK, wagyu beef it is a great, great product.
:12:31. > :12:35.This is the xo sauce, made from dried shrimp, garlic, dried scallop
:12:36. > :12:40.and ham stock with hot sauce too. So a bit of kick in there.
:12:41. > :12:45.Yes, it is really spicy. We make it in the restaurant. But you can buy
:12:46. > :12:53.products like this in the Chinese supermarkets.
:12:54. > :13:08.Pardonon me! It is strong but smells so rich and deep.
:13:09. > :13:14.I can't see it! So we have the seared xo burger. You have the
:13:15. > :13:17.crispy noodles on there with the vinegar powed every.
:13:18. > :13:25.That is epic. The first bit of steak with herbs
:13:26. > :13:30.on. Oyster leaves, fresh basil and mint that is excellent.
:13:31. > :13:37.The oyster mayonnaise is on there of the Excellent. Bonnie, do you like
:13:38. > :13:49.heat in your food? Not really? Yes! Anything! I can't get over ?70 worth
:13:50. > :13:54.of steak! It is too much! For breakfast? Yes.
:13:55. > :14:04.Now the pickled moneyrooms that are good to go inside.
:14:05. > :14:17.Are we ready? We are good to go. Wow. Look at that. That colour.
:14:18. > :14:21.Oops, we almost forgot. Raw... What a schoolboy error that would have
:14:22. > :14:28.been? You can't get enough meat in there. So, Michael... Sorry.
:14:29. > :14:35.Have to get that in there. That is the best bit.
:14:36. > :14:39.So, then... Michael, tell us what it is.
:14:40. > :14:41.You have a steamed bun and wagyu burger in xo sauce.
:14:42. > :14:42.Or wagyu beef in xo sauce with oysters, pickled mushroom, basil and
:14:43. > :15:04.mint. Do you want to grab that one? I will
:15:05. > :15:18.give this one to Bonnie. I think you deserved it. What else would you
:15:19. > :15:33.want to eat next to a after a ward? -- Bafta. Mine has not been cut in
:15:34. > :15:44.half! Gosh! Tack in. I do not know how to do it. It will all fall
:15:45. > :16:02.apart. A bit of water. That is amazing. I have not had a red bun
:16:03. > :16:09.before. Peter Richards is on the wine hunt today.
:16:10. > :16:22.Here we are on free radio in Birmingham. We have been championing
:16:23. > :16:28.Glynn Purnell to host Saturday Kitchen Live. I have some fantastic
:16:29. > :16:40.wines. Before I do that, do we have a message for him? Go, Glynn! Go,
:16:41. > :16:47.Glynn! Michael's Wagyu is fun. All the same, no place for a boring or
:16:48. > :16:51.save wine choice. One of the most exciting things in wine lately is
:16:52. > :16:56.how historic or lesser-known producers have reinvented themselves
:16:57. > :17:04.making eclectic and wonderful styles. Portugal is a good example.
:17:05. > :17:10.This does work well. Greece is brilliant. This is the gloriously
:17:11. > :17:18.unpronounceable, Thymiopoulos Xinomavro. It is a belter. The great
:17:19. > :17:27.pride is famous for its fresh acidity. Exactly what we need to
:17:28. > :17:33.boost the proteins which Wagyu. Those flavours pick-up extremely
:17:34. > :17:39.well with pickled mushrooms and it is rich and save enough to cope with
:17:40. > :17:42.XO sauce and oyster emulsion. A hint of Mediterranean herbs and heat to
:17:43. > :17:46.the wine which works well with the basil and the mint. In Greek, Ford
:17:47. > :18:07.Cheers, they say yamas. What do you think? It is delicious.
:18:08. > :18:16.I like Greek wines. The chairman of Birmingham City was in the other day
:18:17. > :18:18.and I asked him how to pronounce it. Thymiopoulos Xinomavro.
:18:19. > :18:33.APPLAUSE I thought the wine went really well.
:18:34. > :18:43.Amandine, what do you think? Lovely. We are going to go for fricasee.
:18:44. > :18:52.John Dory and strawberries. A beautiful piece of John Dory, cooked
:18:53. > :18:54.with strawberries. Do not forget, if you want to ask us any questions,
:18:55. > :18:57.call us on this number. We need all your calls
:18:58. > :19:03.by 11am today please! Or you can tweet us questions
:19:04. > :19:18.using the #saturdaykitchen. Let's head to Greece and a slice of
:19:19. > :19:22.Mediterranean life. Rick's heading to the coast today
:19:23. > :19:40.in search of some seafood! I am travelling south to progress
:19:41. > :19:49.so, leaving the mountains and the lakes behind. I am looking forward
:19:50. > :20:00.to some fish from the Siebert seafood is the thing that makes me
:20:01. > :20:06.tick. -- from the south but. This place was built nearly 2000 years
:20:07. > :20:09.ago and it still looks fabulous. Although it is pretty derelict, it
:20:10. > :20:21.still has the semblance of a complete city. I can imagine throngs
:20:22. > :20:29.of people selling vegetables. Herds of goats and camels, a tent with
:20:30. > :20:36.food stalls. Soldiers on the battlements. What has this got to do
:20:37. > :20:41.with cooking? Quite a lot. I believe the Greeks and Romans were clever
:20:42. > :20:44.where they built their towns and their cities. It seems to me the
:20:45. > :20:54.most important thing to them was a supply of good food. Here, that
:20:55. > :21:01.meant fish, loads of fish and oysters. One thing I've found very
:21:02. > :21:07.endearing about Roman mosaics was quite often they are like this. A
:21:08. > :21:12.celebration of fish, game, hunting, anything to do with food. Thinking
:21:13. > :21:18.about it, of course the Romans would have built a city here because of
:21:19. > :21:24.the great prawns, the oysters, the mussels, the clams, the fantastic
:21:25. > :21:27.fish. The whole area is so fertile. Sometimes it was strategic but a lot
:21:28. > :21:35.of the time it was where they could get really good food. Eng of
:21:36. > :21:47.Colchester and oysters. -- think of Colchester.
:21:48. > :21:55.This is the Greece I know and love. A lovely, warm breeze and a slight
:21:56. > :22:01.scent. Always in Greece there is a smell of, I suppose it is herbs
:22:02. > :22:12.almost. I think it is. I feel but I am back. -- that I am back.
:22:13. > :22:27.Thank you. Look at those! Smell them. Could they get any fresher?
:22:28. > :22:33.What would I do with them? I would put them on a barbecue. What would
:22:34. > :22:37.you do? I know you can bake them or fry them but basically I love them
:22:38. > :22:43.barbecue because you have the lovely smell and taste from the shelves.
:22:44. > :22:53.What would I serve them with? A Greek salad and some chips. What
:22:54. > :22:59.would I drink? A glass of retsina. Here in Preveza, they told me how to
:23:00. > :23:07.cook prawns. Hot olive oil, red onions, along with a chopped leek,
:23:08. > :23:14.garlic to large cloves roughly chopped, Ouzo, of course, for the
:23:15. > :23:20.touch of aniseed. Shake it up, baby! And then you must give it a Greek
:23:21. > :23:27.Orthodox blessing, like so. Next, tomato puree let down with a bit of
:23:28. > :23:39.water. Parsley and cayenne pepper, set a cheese. I knew that was
:23:40. > :23:55.coming. -- feta cheese. Basil, roughly ripped up and serve. Sardine
:23:56. > :24:04.or anchovy? Sardine. Lovely looking! Beautiful!
:24:05. > :24:12.Now for lunch, grey mullet. Not the most popular fish back at home but,
:24:13. > :24:19.in Greece, it is revered. It is called out at the far away from the
:24:20. > :24:24.Muddy estuaries and outfall pipes. Here they split it open, web-based
:24:25. > :24:31.it with olive oil and roast it. The fish house to be a good size, at
:24:32. > :24:35.least a kilo. All it needs is a dressing of oil and lemon and that
:24:36. > :24:44.is it. You would not want anything else, except maybe a Greek salad.
:24:45. > :24:48.Wow! I suppose I would look a bit sad eating on my own but I rather
:24:49. > :24:53.enjoy it and do it often. Normally I have a book to read but this time I
:24:54. > :24:58.have a camera to look out. A bit weird but there you go! Tried to get
:24:59. > :25:04.a smaller fish but, in Greece, it has a habit of not working as he
:25:05. > :25:12.would want it. It is a lovely face, a grey mullet. Not just any grey
:25:13. > :25:18.mullet, what we would call a day court mullet in Cornwall. Excuse me,
:25:19. > :25:23.they do know how to cook fish in Greece. People often say the food is
:25:24. > :25:27.very simple but that is the point. You could not get a better grilled
:25:28. > :25:34.fish van that anywhere. I remember first coming to Greece in the late
:25:35. > :25:38.60s, early 70s. After I had got used to the taste of retsina, I
:25:39. > :25:42.remembered how much I loved the taste of grilled officials they are
:25:43. > :25:49.still using charcoal. They have the real thing for their barbecues. They
:25:50. > :25:53.know how to cook it perfectly. Greek salad is my favourite salad in all
:25:54. > :26:00.the world. A Greek salad really have to have a lot of feta with it and
:26:01. > :26:08.dried oregano sprinkled on the top. The feta is a nice tasting cheese
:26:09. > :26:17.but it is very salty. It goes very well with the tomato and cucumber.
:26:18. > :26:20.There were lots of great ingredients in Rick's film and I'm also
:26:21. > :26:37.I do not have a massive tattoo with feta cheese on my back but I do like
:26:38. > :26:49.it. I have some feta cheese which I will put into the freezer and I will
:26:50. > :26:56.reveal all. I will take some of the ingredients that Rick was using.
:26:57. > :26:59.Some passata with chilli and salt and sugar. Bonnie, British legend
:27:00. > :27:11.that you are. I have been watching you on
:27:12. > :27:17.television since you were this big. You grew a beard and I did not. You
:27:18. > :27:26.have been on stage most of your life. It is my safe place. What is
:27:27. > :27:31.really funny is that I am actually up for best Newcomer at the British
:27:32. > :27:38.soap awards. I just find that hilarious. I have been doing this
:27:39. > :27:44.job for 45 years. I am very slow, I am eight waters. I am a newcomer to
:27:45. > :27:50.the whole soap thing. Although I have always acted, my main thing has
:27:51. > :27:57.been musicals and things. To me, it is all acting, portraying a part,
:27:58. > :28:06.communicating. Is it quite daunting? I watch you on EastEnders. It is
:28:07. > :28:18.very addictive, isn't it? It is a massive show. 25 years? 31 years.
:28:19. > :28:23.Nonstop. We're not talking a season, through the summer. It's absolutely
:28:24. > :28:29.never stops. Four times a week at the moment and we are on Watch on a
:28:30. > :28:36.Sunday. It is incredible to think the standard and the quality... Two
:28:37. > :28:41.hours of TV they are making every single week. Good, quality drama.
:28:42. > :28:48.What was it like when you first got the call? I was doing a show in
:28:49. > :28:53.London and I got a call asking, would I go down to Elstree and meet
:28:54. > :28:57.the casting director and some of the writers? I thought, how wonderful!
:28:58. > :29:11.This business never ceases to amaze me. I thought it would not happen to
:29:12. > :29:21.me. My first duff duff was a comedy duff duff. Is he really a lift in
:29:22. > :29:30.real life? Do not say that. He is married with kids. He is a legend. I
:29:31. > :29:40.will tell him that. Some lady came up to me and said you should go with
:29:41. > :29:50.that postie, he is lovely! He will love this. I will tell him. He will
:29:51. > :29:59.be thrilled. The show has just one a Bafta for Best soap. Best continuing
:30:00. > :30:05.drama and we are up for Best soap in the Soap Awards. Do not vote for me
:30:06. > :30:10.but for the show and Best actor and Best actress. That is where the
:30:11. > :30:17.public can contribute. That is in May, I think. Do you know how to
:30:18. > :30:24.make a vinaigrette? If you put mustard and vinegar in now. I will
:30:25. > :30:30.get rid of all of this. The fishes in the Avent and the passata with
:30:31. > :30:41.tomato base. -- the fish is in the oven. There is a saying, you have to
:30:42. > :30:45.break and egg to make an omelette. I can make omelettes. I have said that
:30:46. > :30:54.twice now because I am so proud of it. Is that what you do? This
:30:55. > :31:00.cooking stuff is so great. You should see me sing and dance!
:31:01. > :31:07.Talking about singing and dancing, I do believe you have a show coming
:31:08. > :31:08.up. I was only supposed to be in EastEnders for five weeks.
:31:09. > :31:16.I am thrilled and honoured. It is brilliant. I love singing and
:31:17. > :31:17.dancing as well, the other side of me. Sometimes
:31:18. > :31:26.I'd try and do bits and pieces to keep my hand in and make sure I have
:31:27. > :31:34.not forgotten. On 12th of June, a Sunday, I will do and in
:31:35. > :31:39.conversation show. It is in an intimate venue and I will sing a few
:31:40. > :31:43.showings and have a chat with the person interviewing me. We can't
:31:44. > :31:46.talk about all things East End is as well as everything else. All about
:31:47. > :31:59.Bonnie Langford. I be can't see that happening.
:32:00. > :32:07.What next? A little pinch of salt. . Pepper? I'm making a meal of this.
:32:08. > :32:13.You have done all of that! I will get the tomato base.
:32:14. > :32:18.You have no idea how impressed I am with myself.
:32:19. > :32:25.I can't believe you are here. No, I am very good at ironing! I can
:32:26. > :32:33.do that, while you are doing all of this stuff. It is all very creative.
:32:34. > :32:40.You are an artist, like me, darling! We are all artists! There is the
:32:41. > :32:48.tomato base. That's a posh plate? We knew that
:32:49. > :32:56.Bonnie Langford was coming here! Do we have to smash it? No! I have
:32:57. > :33:03.cooked a gentle, and basically, it is cooked slow. With the red mullet
:33:04. > :33:09.I want to keep the oils in the skin. I don't want to overcook it. I want
:33:10. > :33:17.the oils in the skin. Now the best bit is using the feta. The frozen
:33:18. > :33:23.feta. Normally you buy feta. You buy a piece of feta, make a salad, throw
:33:24. > :33:27.it in the fridge and it sits there for weeks. So you can freeze it and
:33:28. > :33:42.then do this. Watch.
:33:43. > :33:49.That is frozen! Guaranteed frozen. This is TV magic! OK.
:33:50. > :33:54.It is not real?! No, it's not real! Basically, we grate it over the top.
:33:55. > :34:02.Look at that, it is snowing! Feta snow.
:34:03. > :34:11.It is like Frozen! # Let it go! I was going to do that!
:34:12. > :34:21.Tuck into that, let he know what you think! Relax. I feel like the BAFTAs
:34:22. > :34:27.are watching us. Is this is come Eddy chair? I'm really glad I have
:34:28. > :34:30.not go bare legs this morning. I'm really glad I have not go
:34:31. > :34:33.bare legs this morning. So what will I be making for Bonnie
:34:34. > :34:36.at the end of the show? I'll cook either food heaven
:34:37. > :34:38.or food hell for Bonnie. It's up to the guests in the studio
:34:39. > :34:42.and a few of our viewers For food heaven I could be making
:34:43. > :34:53.a chocolate cremosa! I'll melt the chocolate then whisk
:34:54. > :34:56.in fresh custard and leave it It's served with a raspberry sauce,
:34:57. > :35:01.baked chocolate crumbs and more raspberries
:35:02. > :35:03.tossed in basil and mint. Or Bonnie could be having food hell,
:35:04. > :35:05.prawns and I couldn't miss an opportunity to make my Indian
:35:06. > :35:08.inspired brummie fritters! I'll toss the prawns
:35:09. > :35:10.along with some scallops in curry powder, ginger,
:35:11. > :35:11.cinnamon, coriander and chilli then mix in flour
:35:12. > :35:14.and water to make a batter. They're fried and served with
:35:15. > :35:16.a green mango and yoghurt salad. As usual, it's down to the guests
:35:17. > :35:22.in the studio and a few of our viewers to decide,
:35:23. > :35:24.and you can see the result Now let's get a recipe
:35:25. > :35:28.from the Hairy Bikers. They're in Sweden learning how
:35:29. > :35:40.to make some traditional bread. Morning, sunshine! It is our last
:35:41. > :35:46.day here. The boys have set off early to check on their reindeer. We
:35:47. > :35:52.are helping with the weekly bake. How baufl. What a fantastic thing to
:35:53. > :36:01.do, on a beautiful day, in a beautiful place. Dave, start to put
:36:02. > :36:06.the water in it... . What's the women's role in Sami culture. To get
:36:07. > :36:12.a picture? We are the glue that binds it together. We take care of
:36:13. > :36:16.the children, the food, the dogs, the house, the cleans. Everything.
:36:17. > :36:27.That is beautiful bread. Good? Yes, that is good. So what do
:36:28. > :36:33.we do now, wait? . We are going to get Jomo for the dessert. We are
:36:34. > :36:45.going on a hike, you and me. Smashing! How come I am the one
:36:46. > :36:50.hiking? Mate, I needed the dough! It is a small house, come bakery.
:36:51. > :36:58.Vegetables are a rare commodity here. So the plants are much sought
:36:59. > :37:05.after in the Sami cuisine. They are protected. Apart from berries an
:37:06. > :37:11.mushroom, up here, you have to be a Sami to pick anything.
:37:12. > :37:14.So, we would know this as wood sorrel, I think.
:37:15. > :37:20.Yes. That is fabulous.
:37:21. > :37:27.So, we roll this out with a nobble which rolling pin! In the old days,
:37:28. > :37:31.would the houses have been like this? Yes, we lived in this sort of
:37:32. > :37:40.cabin. It is cosy. Yes, it is very cosy.
:37:41. > :37:46.You can take this and pick... Oh, right! ? If you don't do that, the
:37:47. > :37:53.bread goes and you have the air in there. Then you have to throw it on
:37:54. > :38:03.the stove. Right, this could be messy.
:38:04. > :38:08.Not bad. Yes, that is good. Now put it down here.
:38:09. > :38:12.Right. You know that is going to be
:38:13. > :38:17.gorgeous, don't you. Here is the team.
:38:18. > :38:28.Right, look at this, Kingy. Oh... This is the meat. It is boiled
:38:29. > :38:37.and blended with milk and cream. The sorrel has a sour green apple
:38:38. > :38:42.taste, it is used in soup and salad. But here Beatrice is using it in a
:38:43. > :38:48.rare treat in this part of the world, a dessert.
:38:49. > :38:59.That is like rhubarb. And the bread is toastie and crunchy. It is
:39:00. > :39:11.delicious! Thank you so much. I think that the helicopter is
:39:12. > :39:18.coming now. Thank you. What an amazing couple of days. Yes,
:39:19. > :39:26.mate. A simple way of life in har upony with nature. If this is not
:39:27. > :39:38.the source of the food of the Nordic manifesto, I don't know what it.
:39:39. > :39:46.. This should do... ! Look at these fish. In the mountains we were
:39:47. > :39:51.living on Arctic char, which was amazing. But in the local waters it
:39:52. > :40:02.is all about the beautiful brown trout. We are doing our observe take
:40:03. > :40:10.on a classic trout Amandine. So this is the hiry bikers fish dish! So I
:40:11. > :40:16.make an inCraigs behind the gill. I start with a beautiful Amandine
:40:17. > :40:22.crust. So three tablespoons of plain flour and three of ground almonds.
:40:23. > :40:26.Salt and pepper. In the other bowl, whole milk.
:40:27. > :40:33.This is like a salsa verde. I have the zest of a lemon there and I want
:40:34. > :40:40.the juice of half a lemon. Put your hand there, as I don't want the pips
:40:41. > :40:46.in. I want a tablespoon of capers. I love capers.
:40:47. > :40:53.And a big handful of parsley. Take the fish, dip it in the milk,
:40:54. > :41:00.in the mixture, dip it in butter, fry until golden. Two minutes on one
:41:01. > :41:06.and three minutes on the other side. The smell of wood smoke, the fish
:41:07. > :41:12.fry and the almonds... It is not shabby, is it Mr King you have the
:41:13. > :41:17.touch of fire and food. Look at that, crispy.
:41:18. > :41:21.That is set aside and we have to work quickly. We are putting in the
:41:22. > :41:29.almonds. Toast being them until golden. It take as minute or two.
:41:30. > :41:35.All of the flavours from the fish will also coat the almonds.
:41:36. > :41:41.And the parsley and cairners and the lemon juice and lemon zest. Cam fire
:41:42. > :41:51.cookery has never been so good. Look at that. Come on. Locally caught
:41:52. > :41:58.wild trout in an almond queen crust with a Bury caper sauce.
:41:59. > :42:04.Oh, man. That is such a good quality fish.
:42:05. > :42:06.It has a French classical quality. A bit of Nordic and a bit of Hairy
:42:07. > :42:19.Bikers! And it's Si and Dave's turn
:42:20. > :42:29.to have a go at hosting But he's comforting himself
:42:30. > :42:35.with an indulgent French onion soup topped with plenty of Gruyere
:42:36. > :42:36.cheese. Michael and Amandine
:42:37. > :42:38.will go head to head With Amandine bringing an air
:42:39. > :42:42.of French elegance to proceedings I certainly wasn't going to let her
:42:43. > :42:45.endure any of the usual egg puns on her first visit but Michaels been
:42:46. > :42:48.here before so he knew on her first visit but Michael's
:42:49. > :42:56.been here before so he knew And I think one's
:42:57. > :42:59.an OEUF for today! And will Bonnie be
:43:00. > :43:00.facing food heaven, Chocolate cremosa
:43:01. > :43:02.with raspberry sauce. Or food hell, Indian spiced prawn
:43:03. > :43:08.fritters with mango salad! Ok, let's keep cooking and the next
:43:09. > :43:29.dish is from Amandine Chaignot. Maybe you can take care of that and
:43:30. > :43:35.this too. The mushroom.
:43:36. > :43:41.Yes, the mushroom, it is a bit like a tiny fly the way that you say it.
:43:42. > :43:46.So don't get it wrong. If you can teach me in the process
:43:47. > :43:50.of practicing French. But I can speak a little.
:43:51. > :43:59.OK. You need to tell me how to speak...
:44:00. > :44:05.Like me?! Now, what is the fish? It is a John Dory.
:44:06. > :44:13.It has three small fillets? Exactly. You can get rid of the belly.
:44:14. > :44:26.Can you use this for the stock? Yes, you can use a lot of sauces.
:44:27. > :44:30.So, breadcrumb the one side? Yes, just to add crunchiness.
:44:31. > :44:36.You are going to shallow fry this? Yes.
:44:37. > :44:45.Is this something that you cook at the Rosewood Hotel? Yes.
:44:46. > :44:51.This is for you but we have a couple of recipes mixes fish and seafood
:44:52. > :44:56.with fruits. Yes, obviously we are serving it
:44:57. > :45:02.with a wild strawberry connedment? Yes, I want to make use of the
:45:03. > :45:10.acidity of the strawberry. It is a lovely floral taste.
:45:11. > :45:19.So, the saltiness of the fish and the texture of the crumbs and the
:45:20. > :45:24.sweetness of the strawberries. So, this is the balance? Yes.
:45:25. > :45:32.Michael, fish and fruit, are you a fan? Yes, I am.
:45:33. > :45:38.I like the Caribbean dish of ackee and salt fish. Especially at this
:45:39. > :45:43.time of year. It is light. You obviously get the classic
:45:44. > :45:50.combination of gooseberries and mackerel? Yes, and citrus fruit is
:45:51. > :45:54.used all of the time with fish. It is a great ingredient.
:45:55. > :45:59.Amandine you were talking about crab and white peaches? Yes, it works
:46:00. > :46:04.very well with a dash of chillies and coriander. It is stunning. We
:46:05. > :46:11.will have it on the menu. What are we doing now? Can you do
:46:12. > :46:17.the mush radiologicals? So, the stalks off the mushroom.
:46:18. > :46:25.Yes, that is too woody. I don't like the texture of it. You have washed
:46:26. > :46:32.your hands? I have done it. Very professional! Too fast for me! I
:46:33. > :46:41.have been told! So the mushrooms are there as well.
:46:42. > :46:54.This is doing well. A bit of butter. You want to wash the mushrooms quite
:46:55. > :47:00.fast. The fish will take about four, five minutes. Depending on the
:47:01. > :47:10.thickness of the Philips. With this one, I would say four minutes will
:47:11. > :47:17.be enough. -- thickness of the fillet. Wash the mushrooms quite
:47:18. > :47:20.fast. They will soak up the water and you do not want that.
:47:21. > :47:33.Careful with the onions. Talk to me about the hotel, the Rosewood
:47:34. > :47:43.hotels. You look after all the food. I try to do kind of a seasonal,
:47:44. > :47:48.simple food. I do not want it to be over, located. You are there to
:47:49. > :47:55.enjoy time with your family. Excellent! You have had a fantastic
:47:56. > :48:08.career, worked some amazing places. Tell us where you have worked. I
:48:09. > :48:24.have worked the Plaza in Paris. I'd brought you the wild asparagus. You
:48:25. > :48:37.can eat these, kantee? -- can't you? We are going to keep some of that.
:48:38. > :48:46.You have some spring onions. Look how beautiful it is! Lovely
:48:47. > :48:47.asparagus. You could serve that with vinaigrette. We have the
:48:48. > :49:14.strawberries. Now the miss -- now I am going to
:49:15. > :49:32.teach you some fluent Birmingham. Take the fork and crush it to a kind
:49:33. > :49:45.of puree. A course puree. We are at going to add some raw asparagus. The
:49:46. > :49:55.recipes, including this one, they are on the website. I am away with
:49:56. > :50:17.this, I am down with the kids. The fish is there. The strawberries
:50:18. > :50:25.are there. Crush these down. Any seasoning? Just natural. You can add
:50:26. > :50:39.a- of lime juice, for example. After all the French ones, we have
:50:40. > :50:42.the best strawberries in the world, the English ones. When we have that,
:50:43. > :51:00.we know that tennis is on. You will get used to me after a
:51:01. > :51:15.while. It has taken my wife 17 years to get used to me! That smell is...
:51:16. > :51:22.OK, as you noticed, the moisture of the mushrooms made a bit of sauce.
:51:23. > :51:28.The juice of the mushrooms and the rest of the ingredients...
:51:29. > :51:36.Everything together. You do not need to add a stock. It keeps it clean. I
:51:37. > :51:53.have some beautiful wild Strawbridge which I have cut in half. The smell
:51:54. > :52:10.is amazing. Absolutely beautiful. You have a little crust. Also, the
:52:11. > :52:15.broad beans. If you take them out of the pod and pop them, they do not
:52:16. > :52:25.need cooking. I learned that in France. These are grown at the
:52:26. > :52:37.Rosewood. You grow them at the hotel? Yes. You said yesterday you
:52:38. > :52:43.have a beehive. We do. We're going to have our first harvest in the
:52:44. > :52:49.summer. I love this dish because it is so full of flavour, it is so
:52:50. > :53:00.feminine. It really is. You have some apple blossom cress as well,
:53:01. > :53:17.all in the season. Amandine, remind us what that is? A fricasee with
:53:18. > :53:19.wild mushroom condiment. You can tuck into this. It is a fantastic
:53:20. > :53:33.treat. This is stunning. I put my letter
:53:34. > :53:44.jacket on ready for the Hairy Bikers. -- leather jacket. I feel
:53:45. > :53:55.guilty. I am in awe. Where do you get your inspiration from? It can be
:53:56. > :54:04.anything. Friends sometimes. Do have a notebook? I have pictures.
:54:05. > :54:23.Let's see if Peter has picked something good to go with this dish.
:54:24. > :54:34.There is a brightness but also an elegance of flavour to Amandine
:54:35. > :54:38.Chaignot's John Dory. We need the same qualities in our wine. It is
:54:39. > :54:47.well worth revisiting classic French whites like this rich Muscadet. The
:54:48. > :54:52.food friendly wines can be good value. With all of this in mind I
:54:53. > :55:09.have is a lovely wine that makes a seamless match. It is a great value.
:55:10. > :55:15.A Bourgogne. This is grown in the Cote Chalonnaise. It should not
:55:16. > :55:20.overwhelm the delicate flavours. It sits really nicely alongside the
:55:21. > :55:30.John Dory and picks up the Tanni consented wild Strawbridge and has a
:55:31. > :55:35.rich texture. It sits brilliantly in the mix. -- wild strawberry. It is
:55:36. > :55:53.beautiful for your John Dory recipe. A good choice of wine? It goes very
:55:54. > :56:01.well with it. I do not drink and so I love all of this. If you are
:56:02. > :56:06.buying wine for friends at a dinner party or something. The Saturday
:56:07. > :56:14.Kitchen wine crew does a great job. Are you happy with that? I love it.
:56:15. > :56:21.The strawberries and fish go brilliantly together. And fragrant
:56:22. > :56:25.as well. And pretty. It was till you ruined it. We will discuss this
:56:26. > :56:27.afterwards. Now let's get a 'taste
:56:28. > :56:29.of Britain' from Brian Turner and
:56:30. > :56:30.Janet Street Porter. Brian is making a summery version
:56:31. > :56:33.of Queen of Puddings today but not before he's fulfilled one
:56:34. > :56:50.of his childhood ambitions! The origins of the railways in North
:56:51. > :56:55.Essex have close links with its manufacturing history. A number of
:56:56. > :56:58.small, independent lines were set up by local businessmen to transport
:56:59. > :57:07.goods to the capital and beyond. Some, like the Colne Valley railway
:57:08. > :57:14.still run today as a tourist attraction. I have organised a ride
:57:15. > :57:21.with local train buffs, Nick Ellis. Welcome to the Colne Valley railway.
:57:22. > :57:32.Let's get the diesel train. I should have worn a 60s frock, or a boiler
:57:33. > :57:46.suit! Here is a 1960s DMU. If you would like to come into the guards
:57:47. > :57:50.van. Right. Hello, how are you? Good morning. The first thing is to put
:57:51. > :57:59.your hand down on that and wiggle it. It is quite heavy. The idea is,
:58:00. > :58:07.if you're ill, it will naturally come up. You have 36 tonnes of train
:58:08. > :58:13.behind you. Tell me what I need to know and not what will frighten the
:58:14. > :58:25.hell out of me. Paul that round and released the break. All the way
:58:26. > :58:36.around? It. To creep forward. -- it will start to creep forward. Crikey!
:58:37. > :58:45.Don't tell anyone but I used to be a train spotter. I think I would fancy
:58:46. > :58:50.taking up train driving as a hobby. Meantime, back to the day job. We
:58:51. > :58:57.still need to decide for the main ingredient for our celebratory dish.
:58:58. > :59:01.This is famous for fruit. I promise I will not mention any more times
:59:02. > :59:10.but I was good on that train, wasn't I? Stop gloating. This is a lovely
:59:11. > :59:17.fruit farm and I am desperate to cook here. Good. Get of train
:59:18. > :59:24.driving. Look at these lovely people! This guy is the same colour
:59:25. > :59:30.as sure shirt. I have a sunny disposition today. We will make a
:59:31. > :59:38.lavender strawberry Queen of Puddings. I have some egg yolks. I
:59:39. > :59:43.will put into their sugar, some vanilla pod, and I will make that
:59:44. > :59:47.wonderful, traditional thing, custard. In here I have boiled milk
:59:48. > :59:49.and double cream. Once it is heated, put it on birth. I will put
:59:50. > :00:02.that back into here. Bring it up to heat and keep stirring it with a
:00:03. > :00:06.wooden spoon. It takes about ten minutes. You have a high dish. Queen
:00:07. > :00:11.of Puddings normally was very simple. It was to use up stale
:00:12. > :00:13.breadcrumbs. They did not think of making it as luxurious as this. This
:00:14. > :00:26.is really a luxurious pudding. Now we go back to the custard, which
:00:27. > :00:30.is nice and thickened. I will strain that out of there.
:00:31. > :00:42.You have infused it. That's exactly it. Like a good cup
:00:43. > :00:47.of tea. Breadcrumbs over the top. That's quite simple. Once you put
:00:48. > :00:54.that together, you take the custard. I will use a ladel. If you pour it
:00:55. > :01:01.over the top, it gets everywhere. So you don't mix it, just pour it
:01:02. > :01:07.on? Yes. What you normally do, you leave it for about 30 minutes.
:01:08. > :01:13.It sink through. So the ones at the bottom soak up. Then top it up after
:01:14. > :01:20.30 minutes. It drinks up all of the wonderful
:01:21. > :01:24.creamy custard. This is going into the oven at 180 degrees for about 30
:01:25. > :01:32.minutes. When it comes out it looks... Like that.
:01:33. > :01:37.Woww! It is so yellow! Take local honey... Smell that.
:01:38. > :01:44.Just a bit in there. There is no real recipe. You put as much or as
:01:45. > :01:50.little as you want. Take it away and bring it to the boil. I will take
:01:51. > :01:54.the strawberries and cut them into little pieces.
:01:55. > :01:57.As soon as it is boiled, the strawberries are in there and you
:01:58. > :02:00.have a mixture. It is like a quick strawberry jam
:02:01. > :02:08.almost. Right. Take it off the heat so that
:02:09. > :02:13.the strawberries don't boil away. Gently, it will break up but you
:02:14. > :02:19.want it to look professional. Now to finish this off, a line across...
:02:20. > :02:26.You are making it look easy but it is really difficult, I think.
:02:27. > :02:31.It is like all skills. Put it in the oven and it comes out looking like
:02:32. > :02:33.this. Fabulousment
:02:34. > :02:40.I have to use the strawberries. This is a crown. A local laugh entar and
:02:41. > :02:43.strawberry queen of puddings. Thank you very much.
:02:44. > :02:52.Let's drink a toast to the pudding and the chef! The queen of puddings
:02:53. > :03:01.is very... Royal. Another success. I don't know how I
:03:02. > :03:10.do it, I tell you! Good work, Brian. Right it is time to answer a few of
:03:11. > :03:15.our foodie wes. Each caller helps to decide whether or not Bonnie gets
:03:16. > :03:22.food heaven or hell. The first question is from Alan. Do you have a
:03:23. > :03:28.question? I have a question, I am fed up of doing an ordinary chicken
:03:29. > :03:34.roast for Sunday. Do you have another recipe.
:03:35. > :03:41.I find instead of putting the chicken in the oven, I do a French
:03:42. > :03:51.technique of poach and roast. So chicken stock with garlic, thyme, on
:03:52. > :03:54.a low temperature. In the water, so poach it first, then crisps it up in
:03:55. > :04:00.the pan. With the poaching you can inject
:04:01. > :04:05.flavour, the bay leaves. Yes. And use the juice that comes from it to
:04:06. > :04:10.warm the vegetables in that. Fantastic.
:04:11. > :04:18.What dish would you like, heaven or hell? Heaven for Bonnie, she is a
:04:19. > :04:24.lovely lady! Alan, you are smoother than me.
:04:25. > :04:34.Right, we have been tweeting... Bonnie, you have a couple there.
:04:35. > :04:43.I have, please can I have a recipe with a barbecue salad with a twist.
:04:44. > :04:50.Amandine? Go for something simple. Courgette, maybe spinach. A Kiwi in
:04:51. > :04:58.it. And maybe some smoked ham and mix it together.
:04:59. > :05:04.A bit of vinaigrette and herbs. Yes. Sounds fantastic.
:05:05. > :05:11.Another from Abigail. She has a couple of bottles of maple syrup,
:05:12. > :05:20.what can she do with them? That is a form of sugar. In drink use it in
:05:21. > :05:26.cocktails. So with plum sake, soy sauce, Japanese sour with the maple
:05:27. > :05:33.sir Yom. Or with food, glazing your turnips. Not Swede.
:05:34. > :05:37.Yes, they are bitter, so about the sweetness of the maple syrup, it is
:05:38. > :05:47.fantastic. And back to the phones we have
:05:48. > :05:52.Hamish from the south of Wales. I have recently bought a truffle but
:05:53. > :05:57.never cooked with it before. Lucky boy.
:05:58. > :06:06.Amandine, what would you do with it? I think that the main problem with a
:06:07. > :06:14.truffle is to overcook it, so never overcook it. Simple, put it on a
:06:15. > :06:19.salad or on a warm dish of pasta. Or even on a chicken.
:06:20. > :06:27.Yes! Or with the stew of the mushrooms? Yes, the best usage is to
:06:28. > :06:32.put it on something warm For the aroma.
:06:33. > :06:36.And with the storing, put it in the eggs or the risotto rice.
:06:37. > :06:41.Twice the value. Hamish, are you happy with that?
:06:42. > :06:48.That is great. Who is food heaven or hell? Sorry,
:06:49. > :06:53.Bonnie, it must be food hell. It is OK, I still love you.
:06:54. > :07:03.Wendy from London, what would you like to ask us? My question is how
:07:04. > :07:09.would you professionally make up a duck or goose or confit and how long
:07:10. > :07:15.does the bird take to cook? So, a confit of duck? I take the legs off
:07:16. > :07:21.straight away for a couple of hours with fat. With garlic and dried
:07:22. > :07:30.herbs. Michael, suggestions? I think the same. Cooking the crown. I would
:07:31. > :07:37.not bother with that. I like overcooking duck. It is nice to cook
:07:38. > :07:49.it Chinese style. I like this that way.
:07:50. > :07:58.You get the duck flavour to it Food heaven or food hell? I don't like
:07:59. > :08:07.chocolate, so it is hell! You don't have to receipt it! Right it is time
:08:08. > :08:22.for the Omelette Challenge. It is my first time.
:08:23. > :08:38.I do believe there is cheese, that is here, and no-one as ever used it.
:08:39. > :08:45.Michael, what are you doing? I am going to be eggsperimental! I tell
:08:46. > :08:53.the jokes! Clocks on the screen, I have always wanted to do that.
:08:54. > :08:59.OK... He is cheating. Get back.
:09:00. > :09:19.I will do a count. Let's do it in French? No? OK. 3, 2, 1!
:09:20. > :09:38.Amandine, you have shell in there for texture? Oh, my goodness, he has
:09:39. > :09:44.done it already! This is awful! I can't believe my eyes! Have you done
:09:45. > :09:54.this? Can you put the pan there, please.
:09:55. > :10:02.Put the pans back in there. Without the scrub Put them back.
:10:03. > :10:11.Sorry. I'm a serious judge. I cannot be influenced with fluttering of
:10:12. > :10:15.eyelashes! OK. I need to taste these.
:10:16. > :10:22.His is burnt. . There is that there... That is
:10:23. > :10:34.texture. It is cooked though.
:10:35. > :10:44.Fantastic! Amandine, I don't know whether to taste it from the pan or
:10:45. > :10:53.the plate! So we have an oyster. I don't know where that came from!
:10:54. > :11:01.There is some mushroom. Have you got all of the ingredients underneath?
:11:02. > :11:10.Yes! OK. Let's have a taste. Amandine, can I say that... Although
:11:11. > :11:24.it does look similar, I don't know which is which.
:11:25. > :11:38.Amandine... 31. 84. What? Yeah, the clock doesn't rye. Michael, better
:11:39. > :11:46.than the last time? No. You did it in 23. 04. So not as fast
:11:47. > :11:55.as the last time. Amandine, I am putting you on, as it
:11:56. > :12:06.is cooked but it does look horrific. Michael, basically, you can stick
:12:07. > :12:14.that Man Behind The Curtain! And I have a chance to choose the music.
:12:15. > :12:24.It goes a little bit like this... # You're unbelievable! It's a
:12:25. > :12:28.classic. Obviously it is Eurovision, we all
:12:29. > :12:37.love that. Do we know the British entry? Joe
:12:38. > :12:40.and Jake, isn't it? Ready? # You're not alone
:12:41. > :12:50.# We're in this together # All that you want... Lovely.
:12:51. > :12:58.So, will Bonnie get her food heaven? Chocolate cremosa? Or food hell, the
:12:59. > :13:04.Indian spiced prawn fitter with a salad of mango.
:13:05. > :13:07.I'll count up the votes whilst you enjoy a recipe from James Martin.
:13:08. > :13:10.He's home alone today but don't worry he's got a bowl of French
:13:11. > :13:17.onion soup and plenty of cheese to keep him company!
:13:18. > :13:26.Pot sometimes when life is too hectic, there is nothing better than
:13:27. > :13:33.taking a little time out to unwiped. For me that is me and these two
:13:34. > :13:38.taking them out for a stroll. Cooking for yourself, does not mean
:13:39. > :13:43.you cannot indulge yourself. So pack up the tins, leave it for the dogs.
:13:44. > :13:49.I will show you my personal favourites that I cook when I'm home
:13:50. > :13:54.alone. Soup is one of the easiest meals to create for one person.
:13:55. > :14:00.Thchl is a soup that is good for freezing. The French onion soup is
:14:01. > :14:05.perfect for one. Prepare it wonts, it gives you portions to enjoy for
:14:06. > :14:10.months. A truly iconic dish that reminds me of my time training as a
:14:11. > :14:15.chef in France. When I go in there, there is one restaurant. It is not
:14:16. > :14:23.fancy. It is a cafe, they do, I think, the
:14:24. > :14:28.best French onion soup in France! Get the onions caramelising with a
:14:29. > :14:35.flew fluings of oil and a little butter. But you need a lot of them.
:14:36. > :14:43.So I'm slicing three of the large white Spanish variety. If you use a
:14:44. > :14:54.sharp knife, you should not cry. It is the spray from theions that make
:14:55. > :15:00.you cry. I will flavour that now with fresh thyme.
:15:01. > :15:05.It is a good idea to buy it in the winter. Shred it from the stalks and
:15:06. > :15:12.in the summer you can chop it up. The stalks get woody. Then it is
:15:13. > :15:16.good to use sugar. Brown sugar. About a tablespoon. The key is to
:15:17. > :15:26.get the caramelisation on the onions. That takes time.
:15:27. > :15:33.When the onions have gone golden brown, add some garlic. If you add
:15:34. > :15:40.it before this point it will burn and go bitter. Now add some white
:15:41. > :15:45.wine, good quality white wine. About a glass. Too thicken the soup, what
:15:46. > :15:50.we add now is flour. You have to be really careful. The temptation
:15:51. > :15:55.really at this point is to add to match. For this amount I need about
:15:56. > :16:00.a tablespoonful if used it in at this point, you will not get any
:16:01. > :16:09.lumps. Mix it in with the reduced white wine. You almost what they
:16:10. > :16:17.call cook it out. Good quality brandy, just a bit. A little bit
:16:18. > :16:25.more! Then Sherry. You do need some sherry. Flame it a little bit. Then
:16:26. > :16:32.we will throw in some good-quality beef stock. That is the key to this.
:16:33. > :16:37.You get a delicious looking French onion soup. What you do now is bring
:16:38. > :16:45.this to the boil. By bringing it to the boil, all the onion... I do not
:16:46. > :16:51.know what you call it, Gubbins stuck to the bottom of the pan. It starts
:16:52. > :16:57.to lift off and all of the flavour will impart into the soup. By adding
:16:58. > :17:02.that flower and bringing it to the boil, it will start to thicken. You
:17:03. > :17:07.cannot have French onion soup without a crouton. I am toasting a
:17:08. > :17:12.decent chunk of good quality bread. If you do not have one of these, a
:17:13. > :17:16.griddle pan or something like that, get some flavour onto the bread.
:17:17. > :17:20.Alternatively a decent size of toasted bread will do. A
:17:21. > :17:26.good-quality croutons of those cheese. For me, it has to beat
:17:27. > :17:33.Greer. It has a wonderful, melting quality, and I like loads of this.
:17:34. > :17:37.We can taste this. It is personal preference is what happens now.
:17:38. > :17:45.Sometimes you need to add more sugar. For me, it really needs salt.
:17:46. > :17:51.You would be surprised how much. It needs to be a fair amount of salt,
:17:52. > :18:00.so you can balance out the sugar and stop the soup from tasting too
:18:01. > :18:07.sweet. That is better. Black pepper. Switch it off. What we will do to
:18:08. > :18:15.serve this, you need a deep soup pot really for this. Although it is good
:18:16. > :18:20.enough to eat as it is, what we do is you get your crouton, it fits in
:18:21. > :18:28.them. You want it to start soaking up the soup, and then cheese. You
:18:29. > :18:35.cannot put enough cheese on the top of French onion soup. Even now, you
:18:36. > :18:41.put more on. This isn't one to beat to meet with. I like letting it
:18:42. > :18:47.bubble over the sides of the bowl. -- to be to meet with. What is
:18:48. > :18:53.around the sides of the bowl is the best bit. It is a bit like the
:18:54. > :19:05.Sagna. The crispy bits on the edge is what people go for first. --
:19:06. > :19:12.lasagne. Two minutes can be a lifetime when you are waiting for
:19:13. > :19:17.soup as tasty as this. This is the bit you look forward to. You see, it
:19:18. > :19:20.is surprisingly how much cheese you put in there. What happens to it, it
:19:21. > :19:41.suddenly dissolves into your pot. That is fantastic. It is worth
:19:42. > :19:47.finding some time by yourself when you have a dish as this. -- as
:19:48. > :20:06.rewarding as this. Will it be food heaven or hell for
:20:07. > :20:11.body? Time to find out. The viewers phoned in and most of them wanted
:20:12. > :20:16.Hell. Michael, what do you want? We have had a lot of fish already so I
:20:17. > :20:27.am going with heaven. This is the casting vote. I do not like
:20:28. > :20:36.chocolate but I will be nice. We have heaven! The viewers said Hell.
:20:37. > :20:50.Spicy, crispy prawns, people like those. We have had a lot of fish. I
:20:51. > :20:58.know you like a certain Birmingham chocolate frozen. You can tuck in.
:20:59. > :21:12.And Mundine, if you want to make my sweet salad of Ras Breeze. --
:21:13. > :21:23.Amandine. Can you not up a sauce. In Middlesbrough, this is monkey blood.
:21:24. > :21:30.Why monkey? Have you never seen a monkey? I have not. Can you not
:21:31. > :21:36.tease the guest, please? She is eating chocolate and enjoying
:21:37. > :21:42.herself. When I was a kid, my best friend was a monkey and I think I
:21:43. > :21:54.lived a normal life! How is the chocolate? Gorgeous! I have been
:21:55. > :21:58.completely overwhelmed. I feel inadequate. I could live on this. I
:21:59. > :22:06.really should live on all of this. It is completely wonderful. I have
:22:07. > :22:17.made a custard with eggs, sugar, milk and cream. I love this. Stand
:22:18. > :22:23.in the middle of two handsome, slightly grey, men eating chocolate.
:22:24. > :22:35.We walked straight into that one! I have made custard. You make it look
:22:36. > :22:44.so simple but it is not. I am trying really hard. This brings out the
:22:45. > :22:59.sweetness. You are breaking down the Ras -- raspberries. Basically it
:23:00. > :23:10.will set in the fridge. Michael, how is the sauce? A minute away. The
:23:11. > :23:19.monkey's blood is a minute away. Thank you, Michael! Also, I have got
:23:20. > :23:28.some chocolate crumbs, almonds, cocoa powder, flour and sugar, which
:23:29. > :23:34.I have baked off to make a crumb. Michael, can you get the plate?
:23:35. > :23:44.Also, the chocolate. Is this still meant to be on? In the fridge. How
:23:45. > :23:55.many hours do you guys work in the kitchen? About two and a half. All
:23:56. > :23:59.day. It is a dedication. Like EastEnders, it does not happen for
:24:00. > :24:12.study have to put the hours into practice and all the rest of it. --
:24:13. > :24:17.it not happen. I am converting you! I could eat all of that. I will have
:24:18. > :24:27.to go to the gym for about an hour and a half after eating it. I have
:24:28. > :24:33.melted some chocolate down. Straight into the freezer. If we do not have
:24:34. > :24:42.a piece of marble, a transfer tray or a plate. Is that all right?
:24:43. > :24:51.Do you want some of my chocolate buttons?
:24:52. > :25:06.Save some of those buttons. We have a raspberry sauce. How did you get
:25:07. > :25:17.into this? I have been doing it since the age of 14. What happened
:25:18. > :25:22.at 14? I was useless at school. The first dish I created with beans on
:25:23. > :25:32.toast. I've put curry powder in them, some shallot 's, some dodgy,
:25:33. > :25:41.dried herbs. Mike yourself, you fall in love with that job. You fall in
:25:42. > :25:49.love with it. -- like yourself. Who did you expire to? My mum. Pigs
:25:50. > :25:53.trotters, in my house, were a delicacy. My mum has run in this
:25:54. > :25:59.money because she wants to know how to get lumps out of her gravy. She
:26:00. > :26:05.made the worst gravy in the world. I said, I will talk to you after the
:26:06. > :26:11.show, I am a little bit busy. Getting your attention because you
:26:12. > :26:20.are so busy. Sorted out for your mother will stop the biscuit will
:26:21. > :26:23.add a bit of texture. That is cocoa powder, almonds, butter and sugar.
:26:24. > :26:41.All baked on a tray. Oh, Lordy! Look at that! The texture
:26:42. > :26:46.of the custard should make the chocolate set. Just perfect. You
:26:47. > :26:55.cannot help it, can you? When you make chocolate, it is everywhere.
:26:56. > :27:05.Isn't that part of the job? It is. We have our shards. It has a wine to
:27:06. > :27:14.go with that. You have smashed those perfectly. Let's get some spoons.
:27:15. > :27:24.Bonnie, hopefully, this will be your food heaven. Tuck into that. That is
:27:25. > :27:33.heaven. Do I have to go first? Oh, Lordy! To go with this, Peter has
:27:34. > :27:49.chosen a tailor 's first estate port, which is widely available.
:27:50. > :27:56.-- Taylor's First Estate Port. Here we have some blue some line.
:27:57. > :28:03.Delicious fruits which will hone the bitter chocolate. I thought I cannot
:28:04. > :28:11.let you drink... The only thing that is missing here is an umbrella. Yes.
:28:12. > :28:28.It is not raining, so we're all right. Bonnie, there is your
:28:29. > :28:32.mocktail, no alcohol in there. This is heaven, delicious! June 12 I am
:28:33. > :28:42.at channelling Cross and the rest of the time it is East End is. The Soap
:28:43. > :28:48.Awards on the 8th of May. -- at Charrington cross, and the rest of
:28:49. > :28:57.the time it is EastEnders. All the recipes from the show will be on the
:28:58. > :29:01.website. I have had a great time. Next week it is the turn of the
:29:02. > :29:03.Hairy Bikers. Have