:00:09. > :00:12.certain Royal birthday and we?re celebrating with food that?s
:00:13. > :00:14.definitely fit for the Queen! This is
:00:15. > :00:40.Welcome to the show! With me in the studio are two
:00:41. > :00:45.First a man who?s been at the helm of the two Michelin
:00:46. > :00:48.starred Gidleigh Park in Devon for an astounding 20 years!
:00:49. > :00:52.And next to him is a chef also marking an anniversary this year.
:00:53. > :00:54.He?s been running the kitchen inside the world famous Ritz hotel
:00:55. > :01:10.John, what are you making for us? I am doing sea trout with champagne
:01:11. > :01:16.sauce and morels. Bang in season. All of these
:01:17. > :01:21.ingredients at the moment? Yes. Sea trout if you can get hold of it,
:01:22. > :01:27.it is fantastic to use. It is beautiful. I really enjoy it.
:01:28. > :01:32.You are pan frying and poaching it? Yes.
:01:33. > :01:33.Michael? I am doing honey roast duckling with cabbage and smoked
:01:34. > :01:46.bacon, roast garlic girolle mushrooms and a spiced jus.
:01:47. > :01:54.Spiced jus. Two Michelin stars. Gravy to you and I. And we have the
:01:55. > :01:59.fantastic line up of foodie films from Rick Stein, Gennaro Contaldo
:02:00. > :02:04.and Antonio Carluccio and Celebrity MasterChef.
:02:05. > :02:12.Now our guest today is not only one of the finest comedy performers but
:02:13. > :02:19.a movie star and has published her first movel. Welcome to the show,
:02:20. > :02:25.Katy Brand! Now, you are a keen cook as well, what is this MasterChef you
:02:26. > :02:29.are on? I tried that last year. Now I amen joying watching others go
:02:30. > :02:35.through it this year. How did you find it? I enjoyed it
:02:36. > :02:38.but pleased at the point I was sent home as after it started to get
:02:39. > :02:53.hard. Did you work in commercial kitchens?
:02:54. > :02:58.I worked for the cast of Cirque du Soleil in the Royal Albert Hall with
:02:59. > :03:03.Janet Street Porter. The main challenge was cooking
:03:04. > :03:07.something that would not end up all over the audience.
:03:08. > :03:14.So at the end of today's programme, it is either food heaven or food
:03:15. > :03:19.hell. Based on your favourite ingredient, food heaven, or
:03:20. > :03:24.nightmare ingredient, food hell. What about food heaven? I love
:03:25. > :03:30.coriander. We have a passive tub of it in the garden. I sit by it and
:03:31. > :03:36.smell it and eat it raw. So, coriander, and what about the
:03:37. > :03:40.dreaded food hell? I don't like pork very much.
:03:41. > :03:44.I don't like porky pork. If I have to eat it, I like it to taste of
:03:45. > :03:52.something else. Chicken? Yes! So, for food heaven,
:03:53. > :03:59.have an Indian-style fish curry in mind. The fish is cooked in coconut
:04:00. > :04:04.milk, coriander seeds and lots of other spices, served with Pilau rice
:04:05. > :04:07.and coriander flatbreads on the side.
:04:08. > :04:16.Lovely. Or a griddled pork chop for food
:04:17. > :04:26.hell. The pork is placed under a hot green, served with apple sauce. Hmm!
:04:27. > :04:31.You have added pig blood on the side as well, thank you! You will have to
:04:32. > :04:36.wait until the end of the show to see which one she gets. If you would
:04:37. > :04:42.like to ask a question on the show call: You can put your questions to
:04:43. > :04:47.us live later on. If I get to speak to you, I will be asking if you want
:04:48. > :04:52.Katy to face food heaven or food hell. Right, it is time for us to
:04:53. > :05:01.bring a little bit of high society to us this morning with the man in
:05:02. > :05:09.charge of one of the most prestigious kitchens in the world,
:05:10. > :05:15.The Ritz, it is John Williams. So, sea trout? Yes, this is wild. It
:05:16. > :05:20.is lovely. If you can get hold of it re of it,
:05:21. > :05:24.it is brilliant. . I will put this on and get on with
:05:25. > :05:28.it. We are dog the sauce. I have the
:05:29. > :05:36.broad beans that are coming into season. Now, tell bus The Ritz. A
:05:37. > :05:40.very busy spot but unique in the hotel world. Everybody tries to
:05:41. > :05:48.modernise everything the front and the back of house but you do modern
:05:49. > :05:54.stuff but you would not know it. I call it classic evolutionary
:05:55. > :05:59.cooking! The reason being, we have to be relevant to the modern-day
:06:00. > :06:03.diner but in the same sense we have to be classic because of the kind of
:06:04. > :06:10.rooms that we have got. Some of the rooms are spectacular.
:06:11. > :06:13.The afternoon tearoom and your dining room.
:06:14. > :06:22.Exactly. You would ruin it if you changed it.
:06:23. > :06:27.Yes and the secret is to keep hol of things and get them to blend in. I
:06:28. > :06:31.often say to people that The Ritz restaurant tells you what to cook.
:06:32. > :06:35.It is something that you must be careful with. But it is something
:06:36. > :06:39.that I enjoy. You have big shoes to fill. Some
:06:40. > :06:48.serious chefs have been there before you? Yes.
:06:49. > :06:52.The reality of it is I have been there ten years. I am comfortable
:06:53. > :06:59.with the surroundings and how we operate. The hotel has a restaurant.
:07:00. > :07:03.They do 100 covers not problem. But the beauty is that we also use the
:07:04. > :07:18.service. You are still doing the flambed
:07:19. > :07:22.crepes. It is a great service it is good to see it is being revived and
:07:23. > :07:26.kept going. We need that. It is an institution,
:07:27. > :07:31.it is wonderful. So we are going to pan fry the fish
:07:32. > :07:39.and poaching it. You start by pan frying it a little touch.
:07:40. > :07:47.Then once it is just cooked we add the stock so it is finished with the
:07:48. > :07:52.steam and the juices. I like this as it holds on to the menu.
:07:53. > :07:58.Is this on the menu at the moment? Yes it is on the du jour.
:07:59. > :08:11.So we have the beans and the baby leeks.
:08:12. > :08:17.This is very seasonal and to celebrate the Trooping The Colour,
:08:18. > :08:22.we have to have a little champagne! John, could you use other wine?
:08:23. > :08:28.Certainly. We could use a Chardonnay wine. Obviously because of the
:08:29. > :08:33.complexity of the champagne, the acidity it is a nicer and frivolous
:08:34. > :08:38.kind of situation to do. So we have the leeks there as well.
:08:39. > :08:44.Now you say that you are modernising, it is mainly in the
:08:45. > :08:50.kitchen. I believe you are getting a brand new kitchen? Brand new! Is it
:08:51. > :08:56.entirely new? Yep. We are starting off with the main kitchen area. We
:08:57. > :09:03.are going all induction. Very modern, clean. No gas. It is very
:09:04. > :09:07.good for the whole set up as far as energy. Now a little bit of chicken
:09:08. > :09:12.stock in there. The hotel is not closing? That is a
:09:13. > :09:17.huge job. We are boxing it all off.
:09:18. > :09:22.It will be a huge operation. Trying to keep that up.
:09:23. > :09:27.That will be the fun bit. And the chefs, the things have
:09:28. > :09:36.changed so much at The Ritz back of house. It started with 30-odd people
:09:37. > :09:40.when you were there? There were 38 people, now it is 65. It tells you a
:09:41. > :09:45.little more about the business and the way it is. The beauty of cooking
:09:46. > :09:50.like this, James, is we just take the pan. It is all in one pot.
:09:51. > :09:57.Notice, we only have a little bit of water. I have added a little salt
:09:58. > :10:04.and a touch of sugar. You need the chefs.
:10:05. > :10:09.Recently I took my mum for her birthday to afternoon tea at The
:10:10. > :10:16.Ritz it is proper. But you do get lots to eat! As northerners we like
:10:17. > :10:21.our food. We were there for three hours for afternoon tea.
:10:22. > :10:28.You have a slot of about two-and-a-half hours. The beauty of
:10:29. > :10:40.it is that it is very traditional. We modernise the pastries but they
:10:41. > :10:47.are all coming from a classic base. So, chicken stock, although this is
:10:48. > :10:49.fish, you like that? Yes, I want the neutral flavour rather than too much
:10:50. > :10:54.fishy element. OK. We have the mushrooms in here as
:10:55. > :10:58.well. If you would like to put your
:10:59. > :11:10.questions to either John or Michael, call us on this number:
:11:11. > :11:17.Calls are charged at the standard network rate.
:11:18. > :11:22.We have the puree with the cauliflower. Cook them down and
:11:23. > :11:30.blitz them with some cream and butter, they were you have the puree
:11:31. > :11:36.when it is blended. So, the veg are now in there with a
:11:37. > :11:44.little water and some butter? Yes, salt, butter and a touch of sugar. I
:11:45. > :11:54.like the sugar to add there. And chopped chives in there. Do you
:11:55. > :12:02.look at what everyone is doing around the world with The Ritz? We
:12:03. > :12:08.are very separated. There are only two real Ritz Hotels. The Ritz,
:12:09. > :12:12.Paris and The Ritz, London. We are privately owned by the Berkley
:12:13. > :12:18.family. They really look after it. When you look at the building it is
:12:19. > :12:23.iconic. I often think when you are going
:12:24. > :12:29.into those places you are looking for something but you never can. It
:12:30. > :12:34.is all done perfectly. Why pan fry the fish with the skin,
:12:35. > :12:43.then take it off? The skin helps to keep the moisture in. That is what I
:12:44. > :13:04.am trying to do. So, the puree in the centre of the
:13:05. > :13:11.plate. And then the fillet of trout. And lastly the beautiful girolle.
:13:12. > :13:17.And the broad beans are superb. This is a great mixture. It sings spring
:13:18. > :13:20.and early summer. Obviously the asparagus is coming to its end. But
:13:21. > :13:27.this is something that I really enjoy. I cook vegetables like this
:13:28. > :13:38.for myself. You don't need pans of water? No,
:13:39. > :13:43.this just intensifies the flavour. There we go. And now the champagne
:13:44. > :13:48.sauce to go with it. There is a touch of champagne in
:13:49. > :13:53.there, we will put a touch more in there.
:13:54. > :14:00.And a little bit of butter. Thank you. Does the champagne make
:14:01. > :14:04.the sauce fizzy or foamy in a way? It brings it together a bit with the
:14:05. > :14:07.butter. So just finish it off with the
:14:08. > :14:11.butter and the champagne over the top.
:14:12. > :14:15.It just gives a little bit of acidity.
:14:16. > :14:20.So when you are modernising the kitchen, do you walk around with
:14:21. > :14:25.your big hat? I still wear my hat! It is part of the job.
:14:26. > :14:33.It is, and it looks impressive. Tell us the name of this? It is sea
:14:34. > :14:35.trout with champagne sauce and morels.
:14:36. > :14:45.Cooked in seven minutes and 46 seconds.
:14:46. > :14:51.It looks pretty good. You get to dive into this one. Wow!
:14:52. > :14:55.Lovely. I love cauliflower.
:14:56. > :15:03.See, some people are waking up with a bit of toast. But pan frying it
:15:04. > :15:07.first and poaching it, it increases the moisture content? Yes. That is
:15:08. > :15:11.lovely. It is not the cheapest fish in the
:15:12. > :15:17.world? No. Happy with that? Hmm! You don't
:15:18. > :15:23.think of having fish with mushrooms but it is lovely.
:15:24. > :15:35.We need wine to go with this, Jane Parkinson has been soaking up the
:15:36. > :15:42.sun in Hertfordshire this week. I am here in the grounds of Tring Park
:15:43. > :15:51.mansion. It is only a stone 's throw from the high street. Let's go
:15:52. > :15:55.shopping for some wine. John 's sea trout is a roller-coaster of
:15:56. > :16:03.textures and flavours. You could go for a wind star which is known as
:16:04. > :16:09.being super diverse with food. -- a wine style. I want something that is
:16:10. > :16:19.fruity and a little bit mellow. I have chosen the Finest Gavi. It has
:16:20. > :16:37.the attitude of Italy. It comes from the northern Italian region which
:16:38. > :16:42.was once ruled by France. It is a really versatile wine style. It
:16:43. > :16:49.works with all the different twists and turns of flavours. It is lovely
:16:50. > :16:56.and fresh. It is lovely and mellow as well. It glides along and has
:16:57. > :17:01.enough richness to work with the cauliflower puree and the richness
:17:02. > :17:08.of the mushrooms. It is fantastic for lifting the leeks and working
:17:09. > :17:33.with the broad beans. This Gavi is gorgeous for your tantalising trout.
:17:34. > :17:46.This works really well. Definitely the right style of wine to go with
:17:47. > :17:55.the fish. Coming up, a lovely duck recipe. Some roasted celeriac and
:17:56. > :18:02.some garlic. If you have a question
:18:03. > :18:07.for today?s chefs, then call. Standard geographic charges from
:18:08. > :18:15.landlines and mobiles will apply. Right, it?s time for more classic
:18:16. > :18:18.fish cooking from Rick Stein. In this vintage episode from one
:18:19. > :18:20.of his early series, he?s on the hunt for an ingredient that I
:18:21. > :18:24.also believe is one of the finest things we make in this country,
:18:25. > :18:41.the Arbroath smokie. Take a look. Half an hour south of Gordon is
:18:42. > :18:48.Arbroath. This time it is famous for Smokies. No one makes them better
:18:49. > :18:54.than Bill Spink. Arbroath Smokies are one of the world-class gourmet
:18:55. > :18:59.foods. They've brined pairs of small haddock and then suspend them over a
:19:00. > :19:07.raging pit. They are not only smoked but cooked as well. You get 20 of
:19:08. > :19:19.smoke in a minute. That is lovely. Ground. That is it. -- you will get
:19:20. > :19:26.plenty of smoke. I do not know how you can do it. How long do they go
:19:27. > :19:38.in for? Half an hour. They will be ready in half an hour. You lift it
:19:39. > :19:43.up to get the flavour is going back up again. You have to keep a steady
:19:44. > :19:50.heat and lift it. The heat would just die away and that would be it.
:19:51. > :19:59.Don't to find the smoke gets into your eyes? Just like the saying
:20:00. > :20:05.goes. What would you say when it gets in your eyes? It makes your
:20:06. > :20:10.eyes very nippy. The smoke is originated here a few miles from
:20:11. > :20:15.Arbroath. They used to dig pits and put barrels in the ground and then
:20:16. > :20:19.suspend the haddock over fires in the pits and covered them with
:20:20. > :20:24.sacking, sometimes damp, sometimes dry, depending on the weather. I
:20:25. > :20:29.read somewhere this wonderful image of a late winter 's evening with
:20:30. > :20:34.smoke coming up from all around the harbour and around the village from
:20:35. > :20:39.these little pits. Not only did the women do the smoking but they also
:20:40. > :20:43.used to carry their men out to the boats when it was rough on their
:20:44. > :20:50.shoulders. That was to keep them dry. The odd thing is, when the men
:20:51. > :20:55.came back with the haddock for the Smokies, they used to carry them
:20:56. > :21:01.back through the sale. They reckoned their men had done such a hard days
:21:02. > :21:02.work that they needed some help to get into shore. That is really tough
:21:03. > :21:23.women. Oh, great! Good, Bill thank you very
:21:24. > :21:30.much. Now for the taste! I can see it is nice and firm. That is
:21:31. > :21:36.fantastic. It is sweet and it is firm and it is slightly salty. It
:21:37. > :21:40.will be so much better than the original haddock. This really is
:21:41. > :21:47.sensible preserving of fish. Utterly wonderful. If this were France, they
:21:48. > :21:51.would have a control on this. Enshrined as a perfect way of doing
:21:52. > :21:54.fish. Who would have thought something like a humble haddock
:21:55. > :21:58.could have produced something so wonderful? I have come here on a
:21:59. > :22:06.pilgrimage and I have really found what I am looking for. Arnold
:22:07. > :22:10.Bennett wrote novels about the pottery towns of Stoke and places
:22:11. > :22:19.like that. He used to stay at the Savoy and he has a special
:22:20. > :22:26.omelette. It uses the best haddock, and died haddock, and omelette and a
:22:27. > :22:32.bit of cream and Parmesan. It is easy to make. You take a shallow pan
:22:33. > :22:44.and pour about two pint of hot water and half milk into the pan.
:22:45. > :23:00.Bring it to the boil and simmer. Bring it back up to the boil and
:23:01. > :23:04.poach, not only -- only for about four or five minutes. Lift the
:23:05. > :23:10.haddock out and pull away the skin from the haddock and flake it up.
:23:11. > :23:16.Now for the omelette. I am allowing six eggs for two people. Break six
:23:17. > :23:22.eggs into a bowl and whisk them up with a fork. A good seasoning of
:23:23. > :23:28.just salt. Put your pan on the heat, get it quite hot and add a small
:23:29. > :23:33.piece of butter, about that big. Run it around the pan so you can code
:23:34. > :23:37.the whole of the pan with butter. Tip in your omelette. Use the fork.
:23:38. > :23:46.That is all you need to make a great omelette. Just keep cooking. You can
:23:47. > :23:50.see bits of omelette coming up through the uncooked egg. It looks
:23:51. > :23:57.so satisfying. You add the haddock when it is just like that, still
:23:58. > :24:01.very wet and moist. About two or three tablespoons of double cream,
:24:02. > :24:08.just round the pan like that. A good whack of Parmesan, a small handful.
:24:09. > :24:12.Do not cook it too much. It must stay nice and moist. Take that off
:24:13. > :24:20.the heat. You can finish it in the top part of the oven or under a
:24:21. > :24:25.grill, just to get it nice and Brown. Take it out of the oven and
:24:26. > :24:31.cut it in half. I like to serve it with a simple green salad and a
:24:32. > :24:37.glass of Italian white wine. It is interesting. You have Arnold
:24:38. > :24:42.Bennett, Pavlova, Melba. They hark back to an age when customers were
:24:43. > :24:46.revered and you had famous people that dishes were named after. These
:24:47. > :24:57.days, it is almost like the chef is more important than the customer.
:24:58. > :25:00.I don?t know which chefs you could be referring to there, Rick!
:25:01. > :25:03.To go alongside Rick?s look at great British seafood, I?m championing
:25:04. > :25:14.some of the other delicious things that grow in this country.
:25:15. > :25:25.These are blackberries. They go in. A bit of sugar, just a touch.
:25:26. > :25:37.Traditionally, it would be done with apples, Bramley apples as well.
:25:38. > :25:47.Two small pieces of bread at the bottom and some oblongs as well. The
:25:48. > :25:52.reason why I like this also is it uses quite a lot of butter. Of
:25:53. > :26:01.course. Nothing does not taste better with butter. What we are
:26:02. > :26:09.going to do is take our bread, cut off the crusts, and then basically
:26:10. > :26:17.use thin, white sliced bread. You do this into the batter first. You need
:26:18. > :26:22.to double coat them really. If you only do it on one side, they stick
:26:23. > :26:31.to the moulds. Yellow matter is this part of healthy food, James? -- is
:26:32. > :26:40.this part? I think Charlotte was made with sponge fingers. Is it
:26:41. > :26:50.different? I am just picturing the kind of frozen puddings with them
:26:51. > :26:55.all around the side. We just pop that in as well. That goes straight
:26:56. > :27:03.in. Comedy was not your first love, was it? You studied at Oxford. I do.
:27:04. > :27:11.I think Michael Jackson was my first love and that was followed by Jesus
:27:12. > :27:20.for a period of time. I did theology at Oxford. What got you into comedy?
:27:21. > :27:27.Were you doing stand-up At University? I was a big comedy fan
:27:28. > :27:33.growing up. It was my third session behind Michael Jackson and Jesus.
:27:34. > :27:37.When I went to university, I met all these people who are writing comedy
:27:38. > :27:42.and were really motivated. There were comedy societies and people
:27:43. > :27:46.going up to Edinburgh. I got involved with that sort of by
:27:47. > :27:52.accident. I went to an audition with a friend of mine who wanted some
:27:53. > :27:57.moral support. We had to tell a joke and I forgot the punch line. They
:27:58. > :28:06.thought I was being satirical and subversive. You genuinely forgot!
:28:07. > :28:17.They let me in and that was it for me from then on. Would you say you
:28:18. > :28:21.have had training to be a comic? It is what comedians would consider
:28:22. > :28:25.training. It is also a career. People do it for the rest of their
:28:26. > :28:34.lives and make money out of it. Doing that on the live circuit,
:28:35. > :28:39.doing four or five a week, the Edinburgh Festival you do so much. I
:28:40. > :28:46.have never been to the comedy festival there. It lasts for a whole
:28:47. > :28:51.week? It last for a whole month! Just enough time to go completely
:28:52. > :28:56.mad and become totally nocturnal. As a friend of mine said, you might as
:28:57. > :29:01.well put thousands of bands in a bid and set fire to it. You find it
:29:02. > :29:06.yourself. I went to Edinburgh sort of after a year and a half after my
:29:07. > :29:11.first gig in a pub. No one will back you for thousands of pounds at that
:29:12. > :29:16.point. I had to sell my car and get a couple of credit cards, on the
:29:17. > :29:19.train and up you went. I never saw any of that money again. The value
:29:20. > :29:27.of what I learned was so enormous that I don't regret it at all. A lot
:29:28. > :29:33.of these stories are in the novel that you have written. It is based
:29:34. > :29:41.on comedy but not stories of you. I do not know. I cannot remember. It
:29:42. > :29:46.is about a woman called Brenda Monk, who becomes a stand-up comedian. It
:29:47. > :29:50.charts the first year of her career and what would be the first year of
:29:51. > :29:55.anybody starting out in comedy and wanting to do it seriously. It is
:29:56. > :29:59.gig in awful clubs, learning how to do a geek when you are feeling
:30:00. > :30:05.heartbroken, when you are sad, hungover, when you do not feel like
:30:06. > :30:09.it. You have that great take when you are covered in gold. Dealing
:30:10. > :30:20.with a heckler and the social aspect of it. This is your first novel. You
:30:21. > :30:30.are a keen writer of other bits and pieces as well. You have been asked
:30:31. > :30:39.to write a film. I did a film called Nanny McPhee with Emma Thompson. I
:30:40. > :30:45.have loved her. Along. Historically -- I have loved her for so long. She
:30:46. > :30:51.has won an Oscar for writing and acting. We got on really well. We
:30:52. > :30:55.had lots to chat about. She said you should be writing and she
:30:56. > :31:02.commissioned the first draft of the film and, ten drafts down the line,
:31:03. > :31:07.hopefully we will make it next year. If that was not enough, you have
:31:08. > :31:12.just finished a film which is out next month? The film is out. You can
:31:13. > :31:20.buy the e-book. The paperback version is out at the end of July.
:31:21. > :31:27.It is an 80s musical. It is out 27th on of June. It is bringing back
:31:28. > :31:33.memories. Everyone has a fantasy about being in an 80s musical. Sign
:31:34. > :31:39.this is a children's show. You obviously need to read different 80s
:31:40. > :31:46.than me. Is Leona Lewis in this as well? She is. She is making her
:31:47. > :31:57.acting debut. Are you playing a scene in part? Yet after we'll do.
:31:58. > :32:00.We all do. We all sing, dance and it was great fun. If you get offered a
:32:01. > :32:10.job for two months in Italy, you take it. The seafood and fish
:32:11. > :32:22.restaurants were astonishing. I am waiting for that phone call for the
:32:23. > :32:31.filming job in Italy. James, is that proper custard? It is
:32:32. > :32:36.proper custard! Did you make that in like 15 seconds? I have slaved for
:32:37. > :32:45.two hours and it has gone wrong. How did you do that? It was easy, egg
:32:46. > :32:55.yolks and milk and cream and sugar. The key to it is to use a whisk.
:32:56. > :33:01.Lots of people use a wooden spoon I always get scrambled eggs. Keep it
:33:02. > :33:12.at a certain temperature. I see, so cook it too high and it goes wrong?
:33:13. > :33:20.Yes. The lumpy custard is like you had in
:33:21. > :33:28.school. Packet custard! I always use the whisk. I think that helps.
:33:29. > :33:36.Now, clotted cream or ice-cream? I love Cornwall, so clotted cream!
:33:37. > :33:47.That is Devon! The whole of the West Country will hate me now! Tell us
:33:48. > :33:53.the name of the book? The book is called Walking on Sunshine.
:33:54. > :34:09.And what is Katy facing at the end of the show? It could be food
:34:10. > :34:17.heaven, fish with coriander and Pilau rice. Or food hell, pork
:34:18. > :34:20.cooked under the grill with apple sauce.
:34:21. > :34:28.How is the custard? It is really good.
:34:29. > :34:33.Right, let's see how the Celebrity MasterChef hopefuls get on with
:34:34. > :34:39.their latest task. This week they face a table full of fearsome
:34:40. > :34:44.critics. Take a look at this. I think this is probably your
:34:45. > :34:49.biggest day so far. We want you to present your food to
:34:50. > :34:58.restaurant critics. You are going to have to be at your
:34:59. > :35:04.best. One dish it's got to be amazing. If it is not, you may leave
:35:05. > :35:25.the competition. One hour, ladies and gentlemen, let's cook.
:35:26. > :35:29.Professional chefs would be terrified with this task, John. We
:35:30. > :35:36.have five celebrities. Let's not for get that. What are you making, Ade?
:35:37. > :35:44.Grilled tuna with two types of fennel. Fennel with an orange
:35:45. > :35:46.reduction, then a paper thin salad, served with segments of orange and a
:35:47. > :35:52.dressing. How do you feel about serving your
:35:53. > :35:58.food to tough critics? Well, I have no love for critics. You suffer at
:35:59. > :36:04.the hands of critics for so long in the business that I am in. So it is
:36:05. > :36:14.best not to believe them if they say anything horrible or nice! Like me?
:36:15. > :36:24.Yeah, you, I don't respect you at all, Gregg! We have turned you into
:36:25. > :36:40.a cook, Les! Indeed. Thank you very much. What is your dish? Pan fried
:36:41. > :36:48.fillet of bream fish with a potato, tomato and basil confit.
:36:49. > :36:53.Les Dennis, doing a tomato, potato and basil confit? ! Somebody has to
:36:54. > :36:57.go home today, Les, I hope it is not you.
:36:58. > :37:03.What creation from Brian today? It is sea bass with potato leeks and a
:37:04. > :37:09.fondant. The samphire? That is a tempura.
:37:10. > :37:15.That is a garnish. Is there a creamy sauce going on as
:37:16. > :37:22.well? There is, a veloute. This dish evolved from something else, it was
:37:23. > :37:28.more complicated than this. You evolved this from a more complicated
:37:29. > :37:35.dish than this dish? ! In my head, yes but then I think that I have
:37:36. > :37:42.something wrong with my head. I am keeping it simple. What I think
:37:43. > :37:48.I will vote a black olive rosemary crust with the lamb and a dressing
:37:49. > :37:53.of black olives. Do you think that maybe this is a
:37:54. > :37:57.little uncomplicated? No I don't think so. If the food is good, the
:37:58. > :38:04.food is good. You can't question that.
:38:05. > :38:09.What's the dish, Janet? It is red receipt Otto with pheasant breast.
:38:10. > :38:14.Tell me about the sage and the apple jelly? I know in your world, you
:38:15. > :38:20.would be doing a sauce around it. But I am giving people a spoonful of
:38:21. > :38:26.my sage and apple jelly, which is how the game was originally eaten.
:38:27. > :38:34.Good. What about sharing the food with the
:38:35. > :38:40.critics? I have shared a flat with Tracy, so I know all about her
:38:41. > :38:49.undies. If she finds ply food disagreeable... So, she either likes
:38:50. > :38:56.your food, or she is in for a grilling? Yes.
:38:57. > :39:01.I lived through the grilled tuna years, I must admit, I got tired
:39:02. > :39:07.with it. So Ade has to do something with this to grab my attention.
:39:08. > :39:12.Five minutes and we want that out. I will be early.
:39:13. > :39:25.Well done. You have finished with time to go.
:39:26. > :39:28.Very well done. Good afternoon, ladies and
:39:29. > :39:32.gentlemen. How are we doing? Very well.
:39:33. > :39:37.Are you hungry? At the moment. Thank you.
:39:38. > :39:42.That is obviously a piece of grilled tuna with what I call sweet and sour
:39:43. > :39:50.fennel. Well, it is pink and pallid. I don't
:39:51. > :39:59.find pink food very appetising, really it is not in my line of
:40:00. > :40:04.country. It's all a bit one note. There is a
:40:05. > :40:10.little bit of sour, a little bit of sweet. The fish is decent. The sweet
:40:11. > :40:16.and the sour fennel underneath it has a good flavour. But this other
:40:17. > :40:26.cold salad of fennel is replicating in a sweet and a bland way the other
:40:27. > :40:30.flavours. You have about four minutes left.
:40:31. > :40:42.Thank you. It will come down to, can he cook
:40:43. > :40:49.the sea bass Karate and does he know what he is doing in making a confit.
:40:50. > :40:53.OK. We are about to go over time, Les. I think I need a couple of
:40:54. > :40:59.minutes. Wow! Look what you have done. You
:41:00. > :41:02.don't believe it, do you? No, I don't.
:41:03. > :41:10.Good on you, mate. Afternoon. Sorry for the delay.
:41:11. > :41:16.Thank you, it looks great. It is pan-fried sea bass with browned
:41:17. > :41:21.shrimps on a potato, basil and a tomato confit with rosemary infused
:41:22. > :41:25.spinach. Thank you. Thank you.
:41:26. > :41:30.He warmed the plates! It is such a small thing. But it means that the
:41:31. > :41:41.plate of food is not cold. I have to say, it also smells rather good. It
:41:42. > :41:45.does. I'm impressed by this. It is a really well balanced plateful. The
:41:46. > :41:52.slight rosemary note with the spinach adds a little something of
:41:53. > :41:57.his own. I would like more spinach, the potatoes a little more cooked
:41:58. > :41:59.and then it is straight As. I would say that Les Dennis knows what he is
:42:00. > :42:10.doing. Wow! You can see how the others fare
:42:11. > :42:21.and find out who gets to go home later on in the show. Still to come,
:42:22. > :42:25.the Two Greedy Italians are continuing their food challenge,
:42:26. > :42:32.visiting a very special restaurant in Rimini. Helping boys to get on
:42:33. > :42:45.track and making a hearty lunch. Classic stuff. As Italy prepare to
:42:46. > :42:57.battle against England later, can John TACKLE the heat of the hobs to
:42:58. > :43:05.get into the top ten or can Michael PASS the EGG-streme cheffing talent
:43:06. > :43:11.in the Omelette Challenge! You can use that for the stand-up.
:43:12. > :43:11.And will Katy get her food heaven? The coriander and fish curry
:43:12. > :43:16.And will Katy get her food heaven? The coriander with fragrant rice or
:43:17. > :43:21.food hell, grilled pork chop with black pudding fritters. You can find
:43:22. > :43:28.out what she ends up with at the end of the show. Right, a chef that has
:43:29. > :43:33.been running the remarkable Gidleigh Park it is the brilliant Michael
:43:34. > :43:37.Caines. Welcome back. Thank you very much, James.
:43:38. > :43:39.What do we have? Honey roast duckling with cabbage and smoked
:43:40. > :43:40.bacon, roast garlic girolle mushrooms and a spiced jus.
:43:41. > :43:53.duckling with cabbage and smoked We are going to make a mixture with
:43:54. > :43:59.the cabbage with the garlic puree, and we have the duck here. Carefully
:44:00. > :44:06.go down the fat. If it is cold it is easier to do. Lacerate the skin.
:44:07. > :44:17.That helps to render the fat down that is important.
:44:18. > :44:25.Take the seasoning, that is important. Then take a hot pan to
:44:26. > :44:31.start the process of rendering the fat off. Cooking mainly on the skin
:44:32. > :44:35.side. So, the celeriac that is going in.
:44:36. > :44:42.It is a veg that people don't use that much. But you can buy it from
:44:43. > :44:48.the supermarkets, it is fantastic. It is fantastic. It is great raw.
:44:49. > :44:53.We can do it finally sliced with a little bit of grain mustard and
:44:54. > :44:58.mayonnaise it is delicious. Don't you find it is fantastic baked in
:44:59. > :45:03.salt? It is fantastic. Wonderful stuff.
:45:04. > :45:07.Absolutely. It makes it intense. Now here we have salted water
:45:08. > :45:11.boiling. We are going to cook the lovely cabbage in.
:45:12. > :45:15.Are you cooking the duck all the way through in one pan with the skin
:45:16. > :45:21.side down? I am. Very much so. What I wanted to do with the duck is
:45:22. > :45:25.render the skin so it is nice. Fat renders fat. So we leave it mainly
:45:26. > :45:32.skin side down. That is what I want to do. We have the cab beage leaves,
:45:33. > :45:49.the outside leaves are weathered. So take them off.
:45:50. > :45:59.Then we can take a baton of cabbage. Just take out the middle bit. The
:46:00. > :46:04.stalk comes out and cut it into bat on is. The leaves on the outside I
:46:05. > :46:21.really badly weathered so we do not want to use that. -- batons. 20
:46:22. > :46:26.years is a bit of a landmark in anyone 's career. I am still cooking
:46:27. > :46:32.at the highest level. I really appreciate it. It is a wonderful
:46:33. > :46:38.place to be, which is great. At the same time it is going to be 15 years
:46:39. > :46:44.this month. To celebrate that, the wonderful menu we are celebrating 20
:46:45. > :46:52.years and that will be great. You are just going to leave the duck as
:46:53. > :46:58.it is. For the cabbage, we are cooking it in boiling, salted water.
:46:59. > :47:06.We have pancetta and smoked bacon here. A bit of butter and a pinch of
:47:07. > :47:14.salt. In this pan here, I am going to row some garlic. This is garlic
:47:15. > :47:26.puree and these are blanched Dalek clothes. Bring it up to the boil and
:47:27. > :47:41.we repeat it three times. -- garlic cloves. Repeat it nine more times.
:47:42. > :47:51.That has been ten times! That is good. We will take some bacon out.
:47:52. > :48:00.Smoked bacon is always the best. Cook the cabbage to a point. It is a
:48:01. > :48:06.classic combination, bacon and cabbage. Really lovely! Cabbage can
:48:07. > :48:11.be dull but when cooked with other flavours, it becomes really
:48:12. > :48:20.delicious. The celeriac becomes blanched. Tomorrow I am off to
:48:21. > :48:29.Birmingham for the good food show. I have launched some recipes with the
:48:30. > :48:39.U food. We have done some great recipes. It has inspired people to
:48:40. > :48:45.upload recipes. I had done some recipes. We did a survey for top
:48:46. > :48:52.nurses and service men and doctors. I created a load of recipes for it,
:48:53. > :48:59.which is fantastic. Let's go straight in here, James. The
:49:00. > :49:03.celeriac, a slight blanching. We are just going to caramelised them and
:49:04. > :49:09.finish cooking. The duck is roasting nicely. The skin is rendering down.
:49:10. > :49:13.It has a bit of a way to go. We already have the duck here. When it
:49:14. > :49:20.is roasted, the skin will look like this. We can take our honey with the
:49:21. > :49:26.Chinese five spice and put that on so it soaks in. This has been
:49:27. > :49:31.roasted and rested. If it takes eight minutes to cook, you will need
:49:32. > :49:38.to rest that for about 60 minutes. We will dry the cabbage out. As it
:49:39. > :49:43.dries out, it will carry on cooking. We will use the garlic puree to
:49:44. > :49:51.bring it together at the end. If you do not have garlic puree, you can
:49:52. > :50:01.have tubes of garlic quite easily. The paste is fine. Just turn up a
:50:02. > :50:06.bit. I'm going to saute mushrooms. I have a bit of duck sauce and a bit
:50:07. > :50:13.of spice to add towards the end. If you do not have the source, that is
:50:14. > :50:19.fine. The recipe is on the website. All the studio recipes are the
:50:20. > :50:25.website. You can use chicken stock and a bit better. I will add the
:50:26. > :50:34.garlic puree to bring it together. Leave that to sweat a bit more. Then
:50:35. > :50:46.we are ready to serve. This has been blanched ten times. Ten times! You
:50:47. > :50:51.are appearing at the BBC Good Food Show tomorrow. I will be doing the
:50:52. > :51:02.Michelin chef challenge and the minute challenge. It is great. --
:51:03. > :51:11.the omelette challenge. Brian Turner is there as well. He has been to
:51:12. > :51:18.every single one since 1826! He is up there doing a sterling job. If
:51:19. > :51:25.you can shape the cabbage and put it in the middle of the plate... Cut
:51:26. > :51:34.the duck like son. Have a little bit of a play with it. -- like so. We
:51:35. > :51:44.are really colouring the garlic because it is already cooked. This
:51:45. > :51:51.is a first for me. We want it to be Michelin star. In a professional
:51:52. > :52:04.kitchen on Masterchef, they put it in the bin, so... That was perfect.
:52:05. > :52:25.I was under pressure. That is called a crew now, shaped between two
:52:26. > :52:31.spoons. -- quenelle. Now for the mushrooms. Has the source got any
:52:32. > :52:40.spice in it? You'll Aa bit of Chinese five spice -- a bit of
:52:41. > :52:48.Chinese five spice added at the end. It is honey roast duck with cabbage
:52:49. > :52:55.and lardons, a bit of garlic with the lovely spiced jus. I believe
:52:56. > :53:10.this is in your cookbook as well. Yes, it is, thank you very much.
:53:11. > :53:19.This is going to be the noises of eating because it says ad lib
:53:20. > :53:25.tasting on the autocue. The garlic puree adds flavour and hold it
:53:26. > :53:30.together. It is mild garlic because you have blanched it. It takes the
:53:31. > :53:38.rough edge of the garlic away. With the five spice as well. It is
:53:39. > :53:53.amazing how delicate it is. That is lovely. We need some wine for this.
:53:54. > :54:05.Let's see what has been suggested by Jane at Tring.
:54:06. > :54:15.My kitchen smelt amazing after the duck. You could go for something
:54:16. > :54:20.with an exotic twist. This would fit the bill perfectly. I am looking for
:54:21. > :54:26.something that is fresh, plump and juicy. Let me introduce you to a
:54:27. > :54:36.value for money read, the Barbera 2012. This is always a great choice
:54:37. > :54:42.because duck is a rich meat. You want a wind that is not too chewy,
:54:43. > :54:51.that is why Barbera is a good option. It slips down a treat. It
:54:52. > :54:55.smells like squishing up black cherries and peppercorns in a pestle
:54:56. > :55:03.and mortar. It taste fruity and full of cherries as well. Red wines from
:55:04. > :55:06.this particular part of Italy are known for their earthy flavour. That
:55:07. > :55:11.is what this wine has. It is perfect for picking up on the bacon and
:55:12. > :55:16.cabbage and going with the battery mushrooms. I hope you agree this
:55:17. > :55:26.Barbera and your duck make a cracking match.
:55:27. > :55:39.This is a very complex wine and it is a perfect match. It is great.
:55:40. > :55:45.Let's get back to celebrity Masterchef. I wonder who will get
:55:46. > :56:00.kicked out today. 15 minutes left and you're cooking
:56:01. > :56:03.your fish already. That menu is the only description I have seen that
:56:04. > :56:18.actually needs punctuating to make sense of it. It is so long. Four
:56:19. > :56:23.minutes left, mate. OK. Come on, you need to get moving. Let's go. You
:56:24. > :56:36.are not going to try and balance that... ? A beautiful looking dish,
:56:37. > :56:48.mate. Is that it? Go get them, son! I admire the artform but, wow!
:56:49. > :57:01.Thank you. This is pan-fried sea bass with baby leeks and crumbled
:57:02. > :57:24.Caruso with temp you're a batter. Thank you. -- chorizo with tempura
:57:25. > :57:30.batter. He has managed to get a really crisp batter. It is all very
:57:31. > :57:38.well balanced. This is a couple of notches down from brilliant. Whether
:57:39. > :57:42.it is the kind of plate of food someone sends out to feed I do not
:57:43. > :57:51.know. It is a bit more artistic than have it should be. You have got five
:57:52. > :57:59.minutes. Are you going to get it out? It sounds terrific. Sweet
:58:00. > :58:11.potato fondant sounds an abomination. What is wrong with a
:58:12. > :58:18.potato fondant? 60 seconds left. Do not bother. You're going to get
:58:19. > :58:35.something else into trouble. Have we got a bit of dressing going on? Yes.
:58:36. > :58:49.That is the lot. Let's go. It is an odd looking dish. Yes. How are you
:58:50. > :58:53.doing? Ladies first. We have a black olive and rosemary crusted lamb with
:58:54. > :59:01.some fondant potato and the dressing is black olive with tomato. Enjoy!
:59:02. > :59:08.I do not want to be too vulgar but that crust does look like the animal
:59:09. > :59:16.has been served with the bit out the other end. It is not pretty, it is
:59:17. > :59:20.not pretty. The lamb is frankly undercooked. When you feel your
:59:21. > :59:25.knife pulling against the connective tissue, you know something is up. I
:59:26. > :59:37.do like the dressing but, other than that, this is the Silence of the
:59:38. > :59:53.Lands. I think you are being too nice. You have very fond memories of
:59:54. > :00:00.Boyzone. You have two minutes. We have no idea what this will be like
:00:01. > :00:08.at all. Not a clue. Vegetables? Who knows? Source? Who knows? It looks
:00:09. > :00:19.drastic. It is what it is. Absolutely. Never underestimate
:00:20. > :00:23.Janet Street Porter. I am sure it will be great. It is the same colour
:00:24. > :00:44.as your hand. Come on. -- your hair. Lovely to see you. Lovely to see
:00:45. > :00:58.you. Who wants it works? -- who once it first? This is Apple and chilli
:00:59. > :01:03.jelly that I made myself. Thank you very much. It has a certain, rustic
:01:04. > :01:11.charm with a simple presentation and none the worse for that. I think the
:01:12. > :01:20.pheasant is very dry. Together with the jelly, it is quite pleasant. I
:01:21. > :01:33.could take my revenge on her but I will not. This is good. They have
:01:34. > :01:39.all gone stir crazy. It is crazy food. What has happened to them? Les
:01:40. > :01:43.Dennis is becoming a good cook. We are surprised by the amount of work
:01:44. > :01:47.that Brian did. I'm not a great fan of food like that I need to admire
:01:48. > :01:54.his ambition, the fact he puts all that onto a plate and everything is
:01:55. > :01:59.cooked very well. Then we can take a baton of cabbage.
:02:00. > :02:02.I've always admired Janet's cooking, I think that she pulled it off
:02:03. > :02:09.today. There are two in the running To be
:02:10. > :02:14.knocked out of the competition, Ade with his tuna overload and Shane,
:02:15. > :02:29.with his death by lamb. Who is to going to be? Boys or Bo
:02:30. > :02:39.it, tom? Today was fretful. We had lots of ups an downs.
:02:40. > :03:05.We have now made a decision... The person leaving the competition is...
:03:06. > :03:11.Shane. Thank you.
:03:12. > :03:18.Bad luck, Shane. Next week they have to prepare a
:03:19. > :03:25.menu in a top London hotel is it yours? Yes! Now, we have our callers
:03:26. > :03:35.on the line, the first is Stuart from Harrogate. What is your
:03:36. > :03:42.question? I have some beef short. So, what can we do with at that? It
:03:43. > :03:51.is nice to marinade it. Crack it on the barbecue. Or treat it like a
:03:52. > :03:55.braising joint. Braised in red wine, with Madeira sauce, make it like a
:03:56. > :03:59.nice stew. But bark cue this time of year.
:04:00. > :04:09.Would you poach it first? You can but I like to serve it rare. But
:04:10. > :04:13.treat it like a babette. Cook it but not overall. And give it a good
:04:14. > :04:17.marinade. So, if the weather is good in
:04:18. > :04:22.Harrogate, try that one. What dish would you like to see? Heaven,
:04:23. > :04:35.please. George, what is your question? I
:04:36. > :04:44.have lobster I would like to know how to cook it today. How about
:04:45. > :04:48.that? I think roast them with cardamom, ginger, garlic, tomato and
:04:49. > :04:54.chicken stock and cook it down. It is like an American sauce, with a
:04:55. > :05:00.touch of spice. That can be the serve for the lobsters, serve it
:05:01. > :05:05.with the Pilau rice and then drop the brown shrimps into the sauce.
:05:06. > :05:09.Or the champagne sauce that you did earlier. Perfect as well.
:05:10. > :05:15.What dish would you like to see? I love the sound of hell, please.
:05:16. > :05:27.Oh! So, one a piece. Richard, what is your question for us? We have a
:05:28. > :05:36.230 gram-jar of anchovy fillets, and would like to know how to cook them
:05:37. > :05:44.tonight for the victory over Italy! Wow! Well, if you take them and cook
:05:45. > :05:50.them in a pan, they melt-down, add garlic and cook the pasta and put it
:05:51. > :05:55.together. Or blend the anchovy and make it into a vinaigrette or use
:05:56. > :06:01.them in a salad but I like to cook them.
:06:02. > :06:05.Would you use tinned tomatoes with them Cherry tomatoes cut up, sauteed
:06:06. > :06:11.through. But let the anchovies saute down in
:06:12. > :06:17.the pan? Delicious. What dish would you like to see?
:06:18. > :06:21.Heaven, please. David, from Bognor Regis, what is
:06:22. > :06:25.your question? I have pigeon breast that I have never cooked before or
:06:26. > :06:30.eaten. I would like advice on the best way of doing them. Quick
:06:31. > :06:38.cooking is the key? Very quick cooking. Ensure that they are
:06:39. > :06:43.undercooked. Cook them in an oven at 210 degrees, it will take about six
:06:44. > :06:49.minutes. Make sure that you let them rest and for the sauce a red wine
:06:50. > :06:55.sauce. Flavour it with port. Rust it down. It is a perfect combination.
:06:56. > :07:00.There you go. What dish would you like to see, food heaven or food
:07:01. > :07:08.hell? Food heaven, please. And Gareth, what is your question
:07:09. > :07:15.for us? Hello, James. I have a fish called a panga. I haven't got a clue
:07:16. > :07:24.how to cook it! Firstly, why did you buy it? Or do you just have it? So,
:07:25. > :07:29.panga fish. I think it is South American. If it is filleted, treat
:07:30. > :07:36.it like any other fish. Pan fry it, grill it, steam it. Do what John
:07:37. > :07:40.did. That technique would be great. With any fish, don't overcook it.
:07:41. > :07:47.That particular fish, it doesn't want to be overcooked.
:07:48. > :07:54.So pan fry it with stock? Maybe are a little olive oil and dressing.
:07:55. > :07:59.Lots of basil. And if you brought it home from holiday in your suitcase,
:08:00. > :08:04.don't eat it at all! What dish would you like at the end of the show?
:08:05. > :08:13.Heaven. Good luck with the pa in, ga! Now
:08:14. > :08:17.time for the Omelette Challenge. Paul Rankin is still in the centre.
:08:18. > :08:23.There is you in amongst the crowd, John.
:08:24. > :08:26.So, the usual rules apply, a three-egg omelette cooked as fast as
:08:27. > :08:33.you can. Are you using oil? You are not
:08:34. > :08:37.allowed that! Butter? Yes. You have to use butter.
:08:38. > :09:00.I am here, you have to use butter. Are you ready? Three, two, one, go!
:09:01. > :09:03.It's pretty quick. LAUGHTER
:09:04. > :09:08.This was seriously quick. That was exciting! I don't think
:09:09. > :09:28.iconic is too strong a word for this part of the show! It is a wonder I'm
:09:29. > :09:40.not ill, to be honest. They are both omelettes, I will give you that.
:09:41. > :09:45.John, have you been practising? No. Yes, you have.
:09:46. > :09:53.I did five omelettes last night with 25 chefs! It is consistent.
:09:54. > :09:58.Definitely. Michael, you wanted to get into the top ten? Probably not,
:09:59. > :10:06.though. You did it... Look at him! It is
:10:07. > :10:09.like waiting for the new Michelin guide.
:10:10. > :10:18.He told me he was not competing in this! Sadly not better.
:10:19. > :10:20.So, will Katy get her idea of food heaven, coriander and fish curry
:10:21. > :10:26.with fragrant rice or food hell, grilled pork. John and Michael will
:10:27. > :10:32.make their choices. We now go to Two Greedy Italians. Gennaro Contaldo
:10:33. > :10:35.and Antonio Carluccio are heading to Rimini today.
:10:36. > :10:44.This is truly remarkable. While you look at this, I am popping this in
:10:45. > :10:58.here... MUSIC:
:10:59. > :11:03.All The Single Ladies! What if you don't have a family? What if you
:11:04. > :11:08.have fallen out with them or turned your back on them? We were off to
:11:09. > :11:13.the countryside to meet a huge family.
:11:14. > :11:16.This is one that breaks all of traditions but thrives on its
:11:17. > :11:20.passion of food. Look at the grapes hanging off the
:11:21. > :11:24.vine there. Incredible.
:11:25. > :11:28.Look at the complex. It is unbelievable.
:11:29. > :11:33.This is a medical centre. There is free medical care. There are people
:11:34. > :11:37.suffering from HIV. They can stay here.
:11:38. > :11:41.You have everything? It is a little town.
:11:42. > :11:47.People join this family when they stray off course and find themselves
:11:48. > :11:52.in a dark place in life. It this is a refuge for people who
:11:53. > :11:56.have cut the family ties that everybody needs. This is an
:11:57. > :12:01.extraordinary charity that helps people with serious drug problems.
:12:02. > :12:05.It is home for nearly 2,000 men and women.
:12:06. > :12:12.The people come here from prison, from the streets, from the broken
:12:13. > :12:17.lives. They stay at least four years and learn to live again.
:12:18. > :12:22.They do it by producing fantastic Italian food that sells around the
:12:23. > :12:27.world. The charming Monica shows us how
:12:28. > :12:34.everything grown on the 600 acres is used to train the recovering
:12:35. > :12:38.addicts. The home-grown meat goes to the
:12:39. > :12:45.butchers. The salamis and the hams come from the farmers in Italy. With
:12:46. > :12:50.the grapes they learn to make wonderful award-winning wines. Half
:12:51. > :12:56.a million litres a year! So much wine! And in a family with so many
:12:57. > :13:00.mouths to feed, everyone learns to cook.
:13:01. > :13:04.Monica, all of these people before coming here did not know anything to
:13:05. > :13:08.do with food? Most of them, no. When you are in a situation with drug
:13:09. > :13:12.addiction, you don't give importance to the small things in life that are
:13:13. > :13:16.the real pleasures. Food is one of these.
:13:17. > :13:21.One of the basics here is appreciating the hard work that goes
:13:22. > :13:26.into it. So nothing here is made with a short cut. With patience and
:13:27. > :13:28.love and passion, it is the only way that you will reach the final
:13:29. > :13:37.product. We were so impressed, it is hard to
:13:38. > :13:46.believe that not long ago clever boys like Federico were sleeping
:13:47. > :13:54.rough. Tell me how many litres in here About 500 litres.
:13:55. > :14:02.And how many kilos of cheese? About 50 kilos.
:14:03. > :14:08.. Pure heaven. Mama mia, Antonio! Fantastic.
:14:09. > :14:30.Andrea is proud of all of the different cheeses that they produce.
:14:31. > :14:39.These are not just cheeses, they are Andrea's passion and joy, a passion
:14:40. > :15:14.that saved his life. This is very interesting. This is to
:15:15. > :15:25.produce holes so that the sausage can breathe.
:15:26. > :15:28.If I go like this, you may lose weight.
:15:29. > :15:34.Antonio Carluccio in a different style. This is the way to lose
:15:35. > :15:37.weight. I don't lose weight. I know it is 25 years that I am
:15:38. > :15:43.waiting. This is our dining room.
:15:44. > :15:47.Oh, my God! One important thing is that this is always called the
:15:48. > :15:51.dining room. It is not a cafeteria. Or the mess hall it is a dining
:15:52. > :15:56.room. It is a big version of your home.
:15:57. > :15:59.The male times are important here. It is rule that everyone eats
:16:00. > :16:04.together. Just like in the traditional Italian family.
:16:05. > :16:08.When somebody arrives here they arrive alone but they meet right
:16:09. > :16:14.away one person that is like their Big Brother. Around that, there is a
:16:15. > :16:18.group like in the cheese shop or the butcher shop that becomes their
:16:19. > :16:23.family. Most people here never really felt like they fit somewhere
:16:24. > :16:28.and were accepted. I never eat at home with other
:16:29. > :16:35.people, only by myself. So this is a new feeling. In one year you start
:16:36. > :16:44.to know yourself, just a little. Just a little.
:16:45. > :16:50.We are eating here home-made tagliatelle. And little tomatoes
:16:51. > :16:55.with a little bit of rugula and sausage. It is delicious. With the
:16:56. > :16:59.little parmesan on top. It is very light and easy. Cooked by chefs that
:17:00. > :17:06.have been instructed here. Maria is one of the mothers of this
:17:07. > :17:12.family. She has been here since the '70s. Maria has taught very many
:17:13. > :17:18.people here how to cook through the years. The Italian mothers show
:17:19. > :17:22.their love through food. Who produces food gives love. If you
:17:23. > :17:29.missed that, you don't have anything in life. With are always running
:17:30. > :17:37.around but to hit here and enjoy and taste something, to say somebodiels
:17:38. > :17:41.somebody else, teas this, it is a connection you make with someone.
:17:42. > :17:47.I love what you have done. Congratulations.
:17:48. > :17:59.Do not congratulate me. It is these people that make this. They are the
:18:00. > :18:02.ones that were considered hopeless. It is marvellous. I don't know what
:18:03. > :18:07.to say. Thank you. You are part of our family too. Any
:18:08. > :18:13.time, you know, you can come here. The medicine here is love. You
:18:14. > :18:23.cannot buy it. It is free. It is the old story, life's two
:18:24. > :18:28.principal functions - all you need is food and love.
:18:29. > :18:34.More from the Two Greedy Italians on next week's show. Now, it is time to
:18:35. > :18:37.find out if Katy is facing food heaven or food hell.
:18:38. > :18:52.Food heaven is coriander and fish curry with fragrant rice.
:18:53. > :19:00.It could be this pork chop over here, which could be grilled. It is
:19:01. > :19:07.lovely with an apple and cider sauce and some black pudding fritters.
:19:08. > :19:14.What do you think this lot have chosen? I have tried to be on my
:19:15. > :19:20.best behaviour today. Normally I am an appalling human being and I have
:19:21. > :19:28.tried to be charming. It has worked. That is what you have got.
:19:29. > :19:37.We will start off with some onion first of all. You did Masterchef. I
:19:38. > :19:46.asked them not to filmic chopping and only because I was too
:19:47. > :20:01.embarrassed. We are going to finally chop this. We will get the onions
:20:02. > :20:09.frying. -- finely chop. We are going to start off with the Danny Ings. I
:20:10. > :20:23.would love to know how to make pilau rice. You are just braising it. You
:20:24. > :20:28.are going to take your spices. You have cinnamon and coriander seeds. A
:20:29. > :20:37.bit of mustard seed in there as well. Just a touch of turmeric has
:20:38. > :20:44.gone in. Is it true that turmeric is just for colour and does not taste
:20:45. > :20:50.of anything? It is perfect for me after the omelettes because it is an
:20:51. > :20:56.antiseptic. It has a mild flavour but it is not strong. If you can
:20:57. > :21:02.look after those while I go over here, these are our spices. Are you
:21:03. > :21:09.going to explain what you are doing with the flatbreads? I have spices,
:21:10. > :21:14.turmeric will stop I think it is cumin as well. We have some plain
:21:15. > :21:20.flour. I have just put your coriander through it. Mix it up
:21:21. > :21:27.together and we will roll it out and create a lovely flatbreads for you.
:21:28. > :21:34.These are the spices. I will grind these up. I have tested these in a
:21:35. > :21:42.dry pan to start with. -- toasted bees. These have the cinnamon as
:21:43. > :21:50.well. Did you to liberty give me the shortest boon in the kitchen? -- did
:21:51. > :21:58.you deliberately give me the shortest spoon in the kitchen? I do
:21:59. > :22:10.not want it to burn. Throw the garlic in, like that. We will pop in
:22:11. > :22:17.the ginger as well. Is this like a southern Indian, Thai thing? We have
:22:18. > :22:28.the ginger which I will put in finally dies. Other things I will
:22:29. > :22:37.put in right at the end. -- diced. There will be some cardamom and some
:22:38. > :22:43.cinnamon which will make it slightly aromatic. I am glazing the rice. I
:22:44. > :22:52.will throw in the ginger and then we can start to add the fish. It is
:22:53. > :22:59.nice, lovely. It smells good, doesn't it? This is tamarind. It
:23:00. > :23:05.goes lovely with duck. Only a little bit of it. It is quite sour on its
:23:06. > :23:13.own. Just bring it to the boil and add the fish. This is line caught
:23:14. > :23:23.cod. Nowadays you can use pollack, which is good. That is good girl
:23:24. > :23:28.card, is it? You feel like you cannot eat it at all now. They
:23:29. > :23:37.hand-picked them. Anything small they have to put back. It is labour
:23:38. > :23:44.intensive. They are the proper size fish as well. In we go with the cod.
:23:45. > :23:59.I do not put it in too early because it will overcook. I thought we are
:24:00. > :24:06.going to need a bigger pan. Put a bit in there and I will get another
:24:07. > :24:16.one. Eight hit of oil in there as well. We are going to take this and
:24:17. > :24:39.finally dies the chilli to put in at the last minute. -- dice. There is
:24:40. > :24:45.an e-book available now. If people want a paperback or a hardback, that
:24:46. > :24:49.is out at the end of July. I am doing various book festivals and
:24:50. > :24:57.really looking forward to it actually. Would you like to do more
:24:58. > :25:02.of your film career? Yes, it is lovely to work in the long form. I
:25:03. > :25:08.would love to direct a film so hopefully that will happen at some
:25:09. > :25:14.point in the future. Is it musical based? It is very much a musical.
:25:15. > :25:17.People will burst into song at a moments notice said they should be
:25:18. > :25:25.prepared for that. It is a fun, summer film. You get a tan watching
:25:26. > :25:33.it. Italy is just ravishing. The turquoise sea and a beautiful
:25:34. > :25:39.landscape. It is a very fun, summer film. We will look forward to it as
:25:40. > :25:48.well. How are you doing with the flatbreads? We are just going to
:25:49. > :25:58.turn them over. Cook the rice for about 20 minutes, I suppose. It has
:25:59. > :26:01.definitely been 20 minutes. Right at the last minute, the fish is
:26:02. > :26:10.starting to kick. All we do with this is turn it over and cook the
:26:11. > :26:14.other side. It is starting to fall apart at the moment, this one. Just
:26:15. > :26:18.turn it over like that. It does not take very long when you cook fish in
:26:19. > :26:28.the pan like this. Then coriander, lots of it. Yes, lots of it, so you
:26:29. > :26:37.cannot see the curry. A bit of salt as well. Do you have any salt? Yes,
:26:38. > :26:47.a bit of salt. I wish somebody would make a perfume which is coriander
:26:48. > :27:14.fragrance. That is how much I love it! My aftershave has coriander in
:27:15. > :27:20.it. Do not make me lick you! Salt and pepper in there. How are we
:27:21. > :27:28.doomed with the flatbreads? Just cooked. -- how are we doing? This is
:27:29. > :27:37.great. Basically three men cooking my lunch. This is how I imagine
:27:38. > :27:50.Madonna lives. I am sure she has air conditioning. It is proper hot in
:27:51. > :27:56.here. So good. I suddenly thought, people are going to be chilling in
:27:57. > :28:07.at 10am to see us three, dancing like madness like beyond safe. I did
:28:08. > :28:14.the Single Ladies dance for Comic Relief a few years ago and I have
:28:15. > :28:34.never been allowed to forget it! Jane has chosen the Riesling from
:28:35. > :28:39.Waitrose to accompany it. That is so nice. Thank you. Best of luck with
:28:40. > :28:47.the book and best of luck with the film. That is it. Thanks to our
:28:48. > :28:53.guests. Cheers to Jane for the wind today. All the recipes are on the
:28:54. > :28:55.website. We will be back here at the usual time of 10am next week. In the
:28:56. > :29:00.meantime, more best bites tomorrow We are about to find out whether
:29:01. > :29:06.they can cook. You're going to love it.
:29:07. > :29:13.Smashed it. Yum-yum-yum. They are nervous. Ken's just
:29:14. > :29:17.frying some lettuce.