:00:11. > :00:21.Good morning. It's our final show for the summer and we've saved the
:00:21. > :00:38.
:00:38. > :00:41.best until last. This is Saturday Kitchen Live. Welcome to the show.
:00:41. > :00:43.There's two world-class chefs with me this morning. First, the man
:00:43. > :00:45.who's spent years with Heston Blumenthal researching historic
:00:45. > :00:53.British recipes, and has now unleashed at the Michelin starred
:00:53. > :00:57.restaurant Dinner inside London's Mandarin Oriental Hotel. Making his
:00:57. > :01:00.debut on Saturday Kitchen, it's Ashley Palmer-Watts. Next to him is
:01:00. > :01:04.a chef holds the distinction of running the only pub in the world
:01:04. > :01:10.that holds not one but two coveted Michelin stars. It's the brilliant
:01:10. > :01:17.Tom Kerridge. Good morning to you both. So Ashley what are you
:01:17. > :01:22.cooking? I'm cooking cured grilled mackerel, cucumber, picklede lemon,
:01:22. > :01:29.broad beans and peas. You were telling me you cooked with
:01:29. > :01:39.cucumber a lot. So this is a twist on that? Yes, the same flavour, but
:01:39. > :01:49.it is used a lot in stews. Using the entire cucumber? Yes.
:01:49. > :01:50.
:01:50. > :02:00.Tom, meat for you? Yes, it is a lamb shank with rosemary and garlic.
:02:00. > :02:00.
:02:00. > :02:03.Is that easy? Yes, stick in -- it in the oven for four hours. Go to
:02:03. > :02:07.the pub and it is done. Telewe go.
:02:07. > :02:10.So two great dishes to look forward to and we've got our line-up of
:02:10. > :02:12.fantastic foodie films from the BBC archives for you too. Today we've
:02:12. > :02:16.got Rick Stein, Celebrity Masterchef, and Keith Floyd. Now,
:02:16. > :02:20.our special guest today is a true pop icon. In the 80s he scored half
:02:20. > :02:22.a dozen top ten hits, a couple of platinum albums and was part of the
:02:22. > :02:32.legendary Live Aid concert, of course. Welcome to Saturday Kitchen,
:02:32. > :02:34.
:02:34. > :02:40.Nik Kershaw. Now, congratulations on the new album it is out next
:02:40. > :02:47.month? Yes, August the 6th. And a tour to go with it as well?
:02:47. > :02:53.Yes, this is the first tour with me in the band since 2001.
:02:53. > :02:58.A lot of people know you from the 80s, but you left, and have been
:02:58. > :03:02.song writing? Well, most of the 90s, was spent writing songs and
:03:02. > :03:05.producing. You are here to eat, of course. Now,
:03:05. > :03:08.of course, at the end of today's programme I'll cook either food
:03:08. > :03:11.heaven or food hell for Nik. It'll either be something based on your
:03:11. > :03:14.favourite ingredient, food heaven, or your nightmare ingredient, food
:03:14. > :03:20.hell. It's up to our chefs and a few of our viewers to decide which
:03:21. > :03:25.one you get. So, what ingredient would your idea of food heaven be?
:03:25. > :03:30.Duck. What about the dreaded food hell?
:03:30. > :03:34.Squid. I don't know how people eat that.
:03:34. > :03:38.Rubbery? Yes, seeing them swimming about.
:03:38. > :03:42.Well, we can stick it in the fryer. So it's either duck or squid for
:03:42. > :03:45.Nik. For his food heaven I've going to serve the duck with an Indian
:03:45. > :03:48.style chutney. I'll pan roast a duck breast until its skin is
:03:48. > :03:50.golden brown then serve it with some griddled asparagus and tender
:03:50. > :03:54.stem broccoli. It's finished off with a spicy ginger, chilli and
:03:54. > :03:56.mustard chutney. Or Nik could be having his food hell, squid with a
:03:56. > :03:59.Japanese style dressing called ponzu. The squid is cut into rings,
:03:59. > :04:02.covered in seasoned bread crumbs then deep fried. It's served with a
:04:02. > :04:12.creamy dressing made with rice wine vinegar, eggs and yuzu juice. It's
:04:12. > :04:16.
:04:16. > :04:19.served with a chinese leaf salad on the side. I could pretend they are
:04:19. > :04:23.onion rings. You could do.
:04:23. > :04:27.Well you'll have to wait until the end of the show to find out which
:04:27. > :04:31.one Nik gets. If you would like the chance to ask a question on the
:04:31. > :04:35.show then you can call our number: A few of you will be able to put a
:04:35. > :04:39.question to us, live, a little later on. And if I do get to speak
:04:39. > :04:42.to you I'll also be asking if you want Nik to face either food heaven
:04:42. > :04:45.or food hell. So start thinking. Right, cooking first is a brand new
:04:45. > :04:46.face to Saturday Kitchen. He's the man in charge at Heston
:04:46. > :04:50.Blumenthal's Michelin-starred restaurant, Dinner. It's Ashley
:04:50. > :04:56.Palmer-Watts. It's great to have you on the show.
:04:56. > :04:57.What are you cooking? We are cooking cured grilled mackerel,
:04:57. > :05:04.cucumber, picklede lemon, broad beans and peas.
:05:04. > :05:08.We use the flesh of the cucumber with the garnish with the peas and
:05:08. > :05:10.the beans. We finish off with grill the beans. We finish off with grill
:05:10. > :05:15.the mackerel. There is lots going on. I will
:05:15. > :05:21.start with the lemons and the limes. I will do the cure. We have the
:05:21. > :05:26.salt and the sugar going in. I will lightly toast the spices.
:05:26. > :05:30.For anyone who does not know about Dinner, it literally opened up and
:05:30. > :05:38.has been a massive, massive success from day one.
:05:38. > :05:45.It has been very, very good. Lucky?! You are modest. You went
:05:45. > :05:53.straight into the top ten Best Restaurant of the Year! You are
:05:53. > :05:59.number nine? Yes, we are very lucky. That was in the world awards! You
:05:59. > :06:08.went back in the cook books, a little bit before Delia? We looked
:06:08. > :06:12.back 400 and 500 years to inspire us for modern in ter prettations
:06:12. > :06:17.for the dishes. Is there anything that stood out?
:06:17. > :06:26.would say the techniques. The techniques that we used to use. We
:06:26. > :06:29.are far more advanced than people give us credit for.
:06:29. > :06:34.We love the way they cooked the puddings.
:06:34. > :06:40.Now, those are toasted. They go in there.
:06:40. > :06:46.You fit eted the mackerel. You made it look easy.
:06:46. > :06:54.Just take the knife down the backbone and pull it back.
:06:54. > :07:00.Now, you are going to cure the mackerel, but they cured a lot of
:07:00. > :07:08.foods back then? Yes, when the food was there, you needed to preserve
:07:08. > :07:15.it, curing, salting, pickling. Now, we have a little bit of water,
:07:15. > :07:20.wine, vinegar and sugar. You want to make this about 48 hours. So you
:07:20. > :07:28.can make up a batch and keep them in the fridge.
:07:28. > :07:35.When you think of lemons, you think of Moroccan, is this like that?
:07:35. > :07:43.Well, we use it for the seasoning, and the acidity. It gives a lovely
:07:43. > :07:51.balance in the dish. So just crush all of that. Pop.it on to there.
:07:51. > :07:56.We are going to give that 90 minutes in the fridge with the
:07:56. > :08:01.mackerel on it. When you researched this kind of
:08:01. > :08:06.food, did you travel far? Where did you start? The national library,
:08:06. > :08:12.the food historians. We have a great collection of books now it
:08:12. > :08:17.takes a bit of time, that is all. Right, I have the lemons here.
:08:17. > :08:22.I will put that in there. They are thinly sliced. What is next?
:08:22. > :08:29.going to wash the mackerel off. If you can continue with the beans.
:08:29. > :08:36.That is great. I will pod the beans.
:08:36. > :08:40.Then I rinse this off and give it a rub and just lay it down... One of
:08:40. > :08:47.the most famous dishes that you thought up from all of this
:08:47. > :08:52.research was the Mandarin pate? the mandarin meat fruit it seems to
:08:52. > :08:57.be popular. We are making about 1100 a week.
:08:57. > :09:03.Really?! It is like a meat food factory. I don't do that many
:09:03. > :09:08.customers! It is a fair few every day. So with the cucumber, we are
:09:08. > :09:16.going to juice a small part of it. That will be used for the garnish.
:09:16. > :09:20.I will get that ready. You don't need a lot, just a little
:09:20. > :09:27.bit. Let that drain away.
:09:27. > :09:34.The lemons are ready. So we peel this down.
:09:34. > :09:39.When I have been to your restaurant you had cucumber ketchup with
:09:39. > :09:43.scallops? Yes, this is based on the same flavour with the herbs and the
:09:43. > :09:49.acidity and stuff. I am cutting the flesh here on the outside, we are
:09:49. > :09:55.using that in a pan with the peas and the beans.
:09:55. > :10:00.On the menu you have some amazing things, the trolley with the ice-
:10:00. > :10:03.cream? We have a trolley with liquid nitrogen, the waiters push
:10:03. > :10:09.it around the restaurant making ice-cream cones.
:10:09. > :10:18.Do you put a Flake in it, though? We are trying to come up with it,
:10:18. > :10:23.but there is no getting away from what a Flake is! It would be nice.
:10:23. > :10:29.So, cooking with cucumber, this is the traditional part of it. You
:10:29. > :10:35.could pan-fry it? Yes. What we are going to do is char-
:10:35. > :10:39.grilling some and pan-frying some as well.
:10:39. > :10:49.Remember if you would like to ask a question and put it to the chef,
:10:49. > :10:56.
:10:56. > :11:01.shallots in here as well. The liquid is now ready for the
:11:01. > :11:07.lemons. Simply pour it over. Give it 48 hours in the fridge, that
:11:07. > :11:11.would be ideal. Right, I will blanch the peas.
:11:11. > :11:17.They don't want too long. Just a little bit of colour on the
:11:17. > :11:22.cucumber? Yes, then we add the shallots and the vinegar. The so
:11:22. > :11:26.the mackerel. James if you can chop parsley, mint
:11:26. > :11:31.and dill, that would be amazing. These are ready. So a little bit of
:11:31. > :11:36.colour on this, as hot as you can. What about the use of herbs in
:11:36. > :11:41.cooking, when did we start using that? It was more in the summer
:11:41. > :11:45.when things were growing. During the winter, that was the time to
:11:45. > :11:51.preserve things for later use. How long ago would that have been?
:11:51. > :11:57.You can go back as far as we've been eating food. It is, 1,000
:11:57. > :12:02.years ago it was more advanced than we are led to believe.
:12:02. > :12:06.Was everybody pickling? Or was it just big country homes or day-to-
:12:06. > :12:11.day households? I think when people were rich they had staff, so the
:12:11. > :12:14.recipes were written, so that they were a reminder as to how to make
:12:14. > :12:18.something, rather than for commercial purposes like a cook
:12:18. > :12:23.book. Generally, the Royal Households,
:12:23. > :12:27.the rich and obviously the famous, I guess, it then started to emerge
:12:27. > :12:33.from there. So, the shallots go in.
:12:33. > :12:41.I don't want to cook the shallot too much.
:12:41. > :12:46.The Chardonnay vinegar... Somewhere... I'll get some.
:12:46. > :12:50.I will take the mackerel off. That is ready. We are just going to
:12:50. > :12:52.grill one side. As it is cured it does not take that long to cook at
:12:52. > :12:57.all. That sits there.
:12:57. > :13:02.So, the idea of that, it is cured on one side so you don't cook it
:13:02. > :13:06.anymore? Yes. We have the cucumber juice.
:13:06. > :13:09.The vinegar, it just suddenly appeared from somewhere.
:13:09. > :13:14.A good dash in there. Brilliant.
:13:14. > :13:22.This is where you get the ketchup? That's right.
:13:22. > :13:27.Now the juice in, the beans in, the herbs in.
:13:27. > :13:37.There you go. A nice bit of salt and we are
:13:37. > :13:38.
:13:38. > :13:44.almost there. You can cut this up roughly,
:13:44. > :13:49.however you want it to be. It is quite rustic. A nice sharing dish.
:13:49. > :13:55.Pour it on to the plate. Scatter this with the roasted cucumber.
:13:55. > :13:59.This can be done on the barbecue. I never, never thought about
:13:59. > :14:09.cooking cucumber, especially the middle, you often throw that away.
:14:09. > :14:15.Now, that is it, with the pickled lemons.
:14:15. > :14:21.Some pea shoots. Is this on the menu now? No, this
:14:21. > :14:26.is derived from here, but it is based on a dish at the restaurant.
:14:26. > :14:29.Now we drizzle that over the top. It looks pretty booed to me. So
:14:29. > :14:30.tell us what that is again? Cured grilled mackerel, cucumber,
:14:31. > :14:39.picklede lemon, broad beans and peas.
:14:39. > :14:45.If you want to try it, it will be on the restaurant menu, but try it
:14:45. > :14:47.at the chef's table it is amazing. There we have it. This is your
:14:47. > :14:53.There we have it. This is your first dish.
:14:53. > :14:57.He has done enough for all of us. Dive into that. I like the way it
:14:57. > :15:01.is cured on one side and seared on the other.
:15:01. > :15:06.If you cure the skin it may go tough.
:15:06. > :15:11.Oh, yes. You have one of those famous grills,
:15:11. > :15:16.a custom-made grill? Yep, we have grills, spit-roasts, everything.
:15:16. > :15:21.All of the toys. Happy with that? So, mackerel is
:15:21. > :15:25.great. Right, we need wine to go with this.
:15:25. > :15:35.We sent our wine expert Peter Richards to Cornwall. What did he
:15:35. > :15:42.
:15:42. > :15:47.choose to go with Ashley's mighty mackerel? I'm on Fistral Beach in
:15:47. > :15:55.Newquay. Whilst surf may not be my superballity, the wine is. I have
:15:55. > :15:59.some beauties lined up for today's dishes.
:15:59. > :16:06.In Ashley there is a chef of many talents. With the mackerel dish he
:16:06. > :16:11.is the master of elegance and simplicity. He is cultured and this
:16:11. > :16:18.is local. So why overcomplicate things with the wine? We want fresh,
:16:18. > :16:26.honest flavours. If you are a fan of Sauvignon Blanc, that would work,
:16:26. > :16:31.but choose an estranged style like this beautiful Estate wine, but I
:16:31. > :16:34.want simplicity and elegance. For, that I have found this amazing
:16:34. > :16:38.bargain, it is Taste the Difference Verdicchio Classico.
:16:38. > :16:44.Italian whites work well with classic seafood dishes. They are
:16:44. > :16:48.fresh, but understated. We need the freshness to cut through the
:16:48. > :16:56.oiliness of the mackerel. But is a subtle flavour. We don't want to
:16:56. > :17:01.overdo it. It is crunchy and herbal to work with the peas and the beans,
:17:01. > :17:07.but weighty enough to stand up to the pickled lemon and the smokey
:17:07. > :17:11.griddled flavour. So, Ashley, it is summer seaside on a plate. Here is
:17:11. > :17:14.a white wine full of light, delicious somery flavours to go
:17:14. > :17:19.with it. What do you reckon to the wine to
:17:19. > :17:23.go with this? Perfect. A bargain for �6.
:17:23. > :17:30.Brilliant wine. Lovely dish. Really, like, delicious.
:17:30. > :17:38.It is amazing. So much going on. Happy with that Extatic.
:17:38. > :17:41.Later on, Tom has a great lamb dish to cook for us. What is it again?
:17:41. > :17:43.Rosemary and garlic salt baked lamb shank with pickled cabbage salad
:17:43. > :17:46.and sweet mustard mayonnaise. Right it is time to catch up with
:17:46. > :17:56.Rick Stein. He is in Wales, visiting a hillside cattle farmer,
:17:56. > :18:05.
:18:05. > :18:13.but first he is tucking into some Cyfarthfa Castle, Merthyr Tydfil. I-
:18:13. > :18:19.Cyfarthfa Castle, Merthyr Tydfil. I- First, Welsh rabbit. It IS rabbit.
:18:19. > :18:26.What the Welsh do really well is to- make cakes, and this is teisen lap which is a very moist cake.
:18:26. > :18:32.The miners took it down the mine cos it didn't crumble in their tins.
:18:32. > :18:38.Here's the king of Welsh cakes, bara brith, meaning spotted bread.
:18:38. > :18:41.You slice it and eat it with butter.
:18:41. > :18:44.Another traditional dish on the menu,
:18:44. > :18:47.and one I've been keen to try for ages, is cawl.
:18:47. > :18:50.It's a broth using meat, vegetables
:18:50. > :18:56.and a lovely rich gravy, sometimes served as a soup to start with.
:18:56. > :19:03.Now, just take a hamburger, right?
:19:03. > :19:05.And the buns are made in factories and are made with lots of sugar,
:19:05. > :19:08.and the pickles that go in hamburgers, they come out of jars.
:19:08. > :19:12.So WHY are those foods SO popular? Probably cos they're advertised.
:19:12. > :19:20.It's a crazy world we live in when this is SO good, SO much better, and made with local materials.
:19:20. > :19:24.I don't understand it. I'm just perplexed.
:19:24. > :19:29.I actually made a cawl. I used collar of bacon and lamb,
:19:29. > :19:33.simmered with leeks, onions and carrots.
:19:33. > :19:37.I added potatoes and cabbage and finished it with chopped parsley
:19:37. > :19:43.and crumbled Caerphilly which worked a treat.
:19:43. > :19:47.On the way out, I met a couple of local boys.
:19:47. > :19:50.That's the way it's going - not just in Wales, but in Italy and France.
:19:50. > :19:55.Fast food chains are taking over, but they won't be using beef like these famous Welsh black cattle.
:19:55. > :19:57.They're a very hardy breed and totally at home
:19:57. > :20:00.in the central mountains of Wales.
:20:00. > :20:10.That's why I've come to Llanidloes in Powys, to Edward Hamer's farm at the head of the Severn Valley.
:20:10. > :20:13.His family have farmed these hills for over a hundred years.
:20:13. > :20:19.There's not much they don't know about these native animals.
:20:19. > :20:23.The Welsh black cattle graze here? Yep. It's a beautiful view here.
:20:23. > :20:30.The fields look wonderful. It's so typical of Britain, isn't it, this?
:20:30. > :20:32.Yes, this is typically mid-Wales.
:20:32. > :20:37.Looking up the Severn Valley, this is a typical central Wales valley.
:20:37. > :20:45.The patchwork panorama you see, is all down to the farming method and the fact that livestock are here.
:20:45. > :20:51.With shallow soils, high rainfall and rough weather in the winter, we can't diversify.
:20:51. > :21:01.Livestock is the only thing we can grow. We grow great grass up here and we can convert grass into meat.
:21:01. > :21:03.
:21:03. > :21:07.The Hamers have owned a butcher's shop in Llanidloes since the 1700s.
:21:07. > :21:14.Edward hangs his beef for weeks. See how it has developed naturally,- the lovely thick fat -
:21:14. > :21:20.not like what's stuck round joints at supermarkets.
:21:20. > :21:26.Well, this is probably my favourite- dish in the whole world. I'm going to char-grill a forerib of beef.
:21:26. > :21:31.You slice it thick, like a steak. It's different to roast beef.
:21:31. > :21:37.I'll pre-season this. A lot of people say don't put salt on meat before you put it on the barbecue
:21:37. > :21:41.because it sucks the moisture out and stops the outside caramelising,
:21:41. > :21:45.but this is so hot it won't make a difference
:21:45. > :21:49.and you get far better flavour in pre-salted meat.
:21:49. > :21:52.The French always do it with steaks.
:21:52. > :21:57.I think that's why steak frites in France tastes different from here.
:21:57. > :22:01.That's seasoned. I'll put a bit of oil on my bars to make sure the meat
:22:01. > :22:04.doesn't stick as soon as it goes on.
:22:04. > :22:08.A pastry brush will burn, so use a bit of kitchen paper.
:22:08. > :22:13.On with the beef...
:22:13. > :22:19.This is a fatty piece of meat, let's be honest, delicious fat, of course,
:22:19. > :22:22.but when you cook on a barbecue,
:22:22. > :22:26.a big piece of meat like that, keep it moving.
:22:26. > :22:31.You can't leave it in one place or it'll be like charcoal.
:22:31. > :22:38.A bit of flame is a great taste, but too much is bitter and horrid, so you've got to stand over it.
:22:39. > :22:45.A tip if you don't fancy that - do two minutes on either side on the barbecue and move it to the oven,
:22:45. > :22:50.you get nearly the same effect, but in a minute I'll add wood chips
:22:50. > :22:55.just to get a little bit of smoke flavour in there as well -
:22:55. > :23:02.not a lot, this isn't a smoked piece of meat - but it just gives it the taste of the hearth.
:23:03. > :23:10.What I love about this dish is the smell of barbecues, particularly when you're cooking meat.
:23:10. > :23:17.Fish is different and cooking fish is quite tricky on a barbecue,
:23:17. > :23:20.Nobody can fail to love it. I think about vegetarians, like the- cameraman that's looking at me now,
:23:20. > :23:23.and think, "You poor people, you're missing this!"
:23:23. > :23:26.I don't mind missing curries, I don't mind missing stews or grills or anything, but missing this...
:23:26. > :23:29.Nah, nah... I'll never be a vegetarian.
:23:29. > :23:31.This is Bernaise sauce.
:23:31. > :23:34.As my chef friend, Simon Hopkinson, said, "Don't be so saucy, Bernaise!"
:23:34. > :23:37.Take shallots, white wine vinegar,
:23:37. > :23:39.tarragon and black pepper.
:23:39. > :23:45.Put that on to boil and reduce down, and crack two egg yolks into a bowl.
:23:45. > :23:49.Whisk them with a little water to build up a sabayon over some heat.
:23:50. > :23:56.You make the sabayon over a pan of boiling water and as you whisk it, it gets more and more voluminous.
:23:56. > :24:02.Add some clarified butter, whisking as you go, making a nice, viscous sauce.
:24:02. > :24:07.Finally, stir in the shallot, tarragon and white wine vinegar mix,
:24:07. > :24:11.some salt and a bit of fresh tarragon,
:24:11. > :24:16.to make it look more attractive and give that final aniseedy taste.
:24:16. > :24:20.The salad to go with this is by a friend of mine
:24:20. > :24:23.and is called Patricia Wells's Cheesemakers' Salad
:24:23. > :24:26.because it goes well with cheese.
:24:26. > :24:32.The dressing is cream and shallots,- steeped in white wine vinegar,
:24:32. > :24:34.and salt.
:24:34. > :24:38.It's unusual to have a cream, not an oil, dressing.
:24:38. > :24:44.And finally... some very nicely thick-cut chips.
:24:44. > :24:50.I have to say, this is fantastically nice beef. I mean, I'm really pleased.
:24:50. > :24:56.It's turned out so well! When you look at meat that's cooked to my mind, to perfection,
:24:56. > :25:01.medium-rare, smell the fire and that bit of wood smoke in it -
:25:01. > :25:04.no wonder I enjoy my job so much!
:25:04. > :25:10.It's about giving people pleasure and if you can get something right
:25:10. > :25:15.and you put it down in front of them and watch their faces as they eat,
:25:15. > :25:22.you feel so pleased with yourself. It's as simple as that.
:25:22. > :25:25.And as they say in Welsh - blasus!
:25:25. > :25:35.Or as I say - delish!
:25:35. > :25:36.
:25:36. > :25:36.Thanks
:25:36. > :25:39.Thanks Rick.
:25:39. > :25:41.Thanks Rick. Now
:25:41. > :25:45.Thanks Rick. Now seeing as last week's sticky toffee masterclass
:25:45. > :25:49.went down so well I thought I'd do another one in a great British
:25:49. > :25:51.dessert but this time with a little twist for the summer. It's a
:25:51. > :26:01.Charlotte pudding but instead of using the traditional apples I
:26:01. > :26:02.
:26:02. > :26:06.thought I'd make it with strawberries instead. It is a quick
:26:06. > :26:10.desert it make. Normally done with apples, which
:26:10. > :26:16.takes longer, but we are blending together the strawberries and we
:26:16. > :26:20.can milk make the filling. That is just basically chopped strawberries
:26:20. > :26:22.that we cut into decent sized that we cut into decent sized
:26:22. > :26:26.pieces. The reason is that we are cooking
:26:26. > :26:30.this very quickly. It will take no more than five or
:26:30. > :26:40.six minutes to cook. The reason why I like this pudding
:26:40. > :26:47.
:26:47. > :26:52.is that it uses nice thin, proper white-sliced bread. We use a mould.
:26:52. > :26:58.So the small for the bottom, the larger one for the top. Then three
:26:58. > :27:03.or four pieces of bread with the crusts removed.
:27:03. > :27:08.With a larger loaf you get two nice pieces. This is going around the
:27:08. > :27:13.edge. A bit of melted butter. That is not the reason why I chose this
:27:13. > :27:17.recipe! But a bit of melted butter, dipped both sides in the bottom of
:27:17. > :27:26.the mould. Then with the bread you just overlap it.
:27:26. > :27:36.This is where I thought where the meat-based pies were made back then,
:27:36. > :27:39.
:27:39. > :27:44.but it is a simple recipe. Normally it is with the apples, but
:27:44. > :27:50.we are going to use strawberries. Push that bread in and then what
:27:50. > :27:53.you do is grab the fruit. A little bit of sauce, no sugar, just the
:27:53. > :27:59.fresh berries. Mix this together and place it all in there.
:27:59. > :28:09.When you are doing it with apples, epress it down well. These will
:28:09. > :28:12.
:28:12. > :28:18.have a habit of popping up. You can put plenty in.
:28:18. > :28:24.Just top it with a piece of bread. Double-dipped in the butter. This
:28:24. > :28:28.is a good dinner party dish. You can make this in a tea cup.
:28:28. > :28:32.Then pop it in the fridge and cook it when you want it. From the
:28:32. > :28:40.fridge it will take six minutes, but from this it will be no more
:28:40. > :28:47.than four minutes. A hot oven at 220 degrees.
:28:47. > :28:55.And now I'm doing a nice custard. Now I pensioned at the top of the
:28:55. > :29:01.show, that this is your eighth album cocking out? Does it --
:29:01. > :29:06.coming out? Does it get easier? gets harder. You don't want to
:29:06. > :29:11.repeat yourself. You don't have the energy that you once had! Get off
:29:11. > :29:20.it! I was watching some of your videos last night.
:29:20. > :29:28.You shouldn't! No, you really should.
:29:28. > :29:33.I Won't Let The Sun Come Down On Me? Do you know what was in that?
:29:33. > :29:38.You tell me. There were mates in cardboard
:29:38. > :29:45.armour, painted kids, a pin ball machine, chicken, a boat, a moat, a
:29:45. > :29:51.goat, and you covered in a funny- looking white powder. That was it!
:29:51. > :29:56.That was the 80s, wasn't it? sounds like one of my pastry chefs!
:29:56. > :30:01.We re-made that one when it was re- released.
:30:01. > :30:07.Was that your biggest song to date? There was one of three. There was
:30:07. > :30:15.Wouldn't It Be Good. That was launched first? No, the
:30:15. > :30:25.other way around. I Won't Let The Sun Down was a first release. Then
:30:25. > :30:29.Wouldn't It Be Good was massive. We re-released I Won't Let The Sun Go
:30:29. > :30:33.Down On Me. You have written for loads of
:30:33. > :30:37.people, what do you feel about the older songs? I have to respect them.
:30:37. > :30:41.They have been very good to me. They still are, over the years. I
:30:41. > :30:45.love playing them live. I still love that. It is a shared
:30:45. > :30:55.experience when the crowd is into it. They are great things to have
:30:55. > :31:00.
:31:00. > :31:07.in a set. You can play a nerbgs w one and -- new one and when their
:31:07. > :31:13.eyes glaze over you can chuck an old one in there.
:31:13. > :31:18.And you do a lot yourself? I do it that way because it is cheap! But
:31:18. > :31:26.I'm a bit of a control freak. You have collaborated with many
:31:26. > :31:33.artists that we know of now. Gary Barlow? Yes, the Gary thing was not
:31:33. > :31:38.our finest hour. Either of us. We probably wrote the worst song we
:31:38. > :31:44.had ever written. That was during the period he made his first solo
:31:44. > :31:49.album and he could not get arrested. Funny, he doesn't phone me up now.
:31:49. > :31:53.I don't know why. So, when does the tour start?
:31:53. > :32:03.starts on September the 19th. That is correct. I have to get that
:32:03. > :32:11.right. Check with the wife! It finishes on the 28 at Shepherd's
:32:11. > :32:16.Bush. It is cheap tore go north to south?
:32:16. > :32:21.We don't do that. We are doing Glasgow, Liverpool, Sheffield,
:32:21. > :32:25.Bristol, Birmingham, Bournemouth, London, Oxford, I think that is all
:32:25. > :32:31.of them. What about the fan base? Have they
:32:31. > :32:35.followed you along or are there a new fan base? The old guard is
:32:35. > :32:39.still there. Bless them. Yes, there are new people as well. People that
:32:39. > :32:44.tonight even know the old stuff. Which is astonishing.
:32:45. > :32:51.The new album is a good mix of folk and rock. A bit of everything?
:32:51. > :32:58.confused, James. That is the problem. I've been exposed to so
:32:58. > :33:01.many different types of music. I have track three going around my
:33:01. > :33:06.head. That is a great track. Thank you.
:33:06. > :33:12.What is your favourite track? Number 11, the track called the
:33:12. > :33:17.Bell and Run away is good. It is a masterpiece, basically,
:33:17. > :33:21.James! Everybody has to go and buy They do, and going on the tour with
:33:21. > :33:24.you as well. Now, basically, I have made a
:33:24. > :33:33.custard there. I have the strawberries here. That pudding
:33:33. > :33:38.just sits in the oven. And all you d with this is -- and
:33:38. > :33:43.all you do with this, the key is a nice hot oven, but let's recap what
:33:43. > :33:49.is in here. This is basically custard. Double cream, milk,
:33:49. > :33:53.vanilla, sugar, eggs, egg yolks, and heated up and passed through a
:33:53. > :33:58.sieve there. Are about four egg yolks in there. You know when it is
:33:58. > :34:02.ready and it goes through the sieve and you end up with this. This
:34:02. > :34:07.looks like the omelettes we get on Saturday Kitchen in the bottom of
:34:07. > :34:12.this pan, but not in this pan. It is important it does not spraith,
:34:12. > :34:18.otherwise it tastes similar to scrambled egg. So this is the fresh
:34:18. > :34:23.custard sauce. We could mess with a little bit of liquid nitrogen, if
:34:23. > :34:28.we had any, and turn it into ice- cream, but you could put that into
:34:28. > :34:33.an ease cream machine and turn it into ice-cream.
:34:33. > :34:43.A few strawberries on top. Nik, if you do watch Saturday Kitchen, you
:34:43. > :34:43.
:34:43. > :34:53.will ne that I'm into healthy food! And I forgot to mention that the
:34:53. > :34:53.
:34:53. > :34:58.videos you were doing were almost as good as the haircuts! Yes, now I
:34:58. > :35:03.have gone for the low maintenance. That was a lot of work. You would
:35:03. > :35:08.not believe it. You like the puds, don't you, James? I do.
:35:08. > :35:13.When you watch it on the telly, Saturday Kitchen, you don't believe
:35:13. > :35:18.that those ovens are real. It is! We have Antony Worrall
:35:18. > :35:23.Thompson out the back! There is smoke coming out of them and
:35:23. > :35:29.everything, wonderful. It is really happening. It is live.
:35:29. > :35:37.Look harder and Gregg Wallace is washing up.
:35:37. > :35:41.See, you did not get this on Saturday Superstore.
:35:41. > :35:47.Ashley is too young! He is wondering what we are talking
:35:47. > :35:51.about! I will have to check it out on YouTube.
:35:51. > :36:01.Happy with that? Where is the wine to go with this.
:36:01. > :36:02.
:36:02. > :36:09.And the new album is called? It is called Eight.
:36:09. > :36:14.Right, if you would like a skill or tip you would like me to
:36:14. > :36:24.demonstrate on the show or perhaps you need some help with a cooking
:36:24. > :36:28.
:36:28. > :36:32.technique and you can't get it right, drop us a line.
:36:32. > :36:35.What will I be cooking for Nik at the end of the show? It could be
:36:35. > :36:38.food heaven, duck. I'll pan roast a duck breast until the skin is
:36:38. > :36:41.golden brown then serve it with chargrilled asparagus and tender
:36:41. > :36:44.stem broccoli. It's finished off with an Indian style spicy ginger
:36:44. > :36:47.and mustard chutney. Or he could be facing food hell, squid with a
:36:47. > :36:52.Japanese style ponzu sauce. Some of our viewers and the chefs in the
:36:52. > :36:55.studio get to decide Nik's fate today. Right, it's time for the
:36:55. > :36:58.conclusion of Celebrity Masterchef. At the end of today one of the
:36:58. > :37:08.three finalists will be crowned champion. But first there's one
:37:08. > :37:38.
:37:38. > :37:44.last challenge for them to impress One of you will be Celebrity
:37:44. > :37:53.MasterChef at the end of the show. I am so proud of you. Now, you have
:37:53. > :38:03.three courses to cook, two hours. three courses to cook, two hours.
:38:03. > :38:19.
:38:19. > :38:22.It's a huge day! I mean, this is and methodically enjoy it
:38:22. > :38:27.Tell us your menu. It's a salmon-and-dill centre, uncooked,
:38:27. > :38:31.and you pour the sorrel souparound it, with oatcakes on the side-from Scotland and Scottish salmon.
:38:31. > :38:35.And then the main course, calf's liver on a bed of shard with a balsamic dressing.
:38:35. > :38:39.And then the pudding I want to get out the way which is a pistachio meringue with rosewater cream.
:38:39. > :38:45.Beside that goes panna cotta with cardamom and rosewater,
:38:45. > :38:50.and cardamom crisps. Right, you're not doing this at all by halves. You've got loads to do. Yes.
:38:50. > :38:53.Does that spell danger? No. It spells pressure.
:38:53. > :38:56.Personally, you only do your best when you're pushed and you push yourself.
:38:56. > :38:59.And so I've just tried to push myselfand I hope I haven't pushed too much.
:38:59. > :39:01.Are you going to win this title?
:39:01. > :39:05.I'd love to, but, you know, it's a long shot.It just takes one thing to go wrong,
:39:05. > :39:09.and it'll come tumbling down. So I really, really want it to be the best I can do.
:39:09. > :39:11.The pressure is on.
:39:11. > :39:13.We're going to leave you alone, Kirsty.
:39:13. > :39:16.Thank you very much. I appreciate that, honestly. Honestly, I appreciate it.
:39:16. > :39:18.I can see it in your face. Good luck.
:39:18. > :39:27.Thank you.
:39:27. > :39:30.I love the idea of Kirsty's first course.
:39:30. > :39:36.A salmon tartare with a hot sorrel soup. You pour the soup around the side, it cooks the salmon,
:39:36. > :39:41.so it's lovely and fresh, and that lovely lemon then comes with the sorrel.
:39:42. > :39:45.Really clever.
:39:45. > :39:51.But she's given herself so much to do, so much to do!
:39:51. > :40:01.Kirsty could wow, could knock the competition out the water. Kirsty could also trip up.
:40:01. > :40:07.
:40:07. > :40:10.Half an hour's gone.
:40:10. > :40:20.Half an hour has gone.
:40:20. > :40:29.
:40:29. > :40:31.You've faced some big challenges in your time, Phil. How does this one compare?
:40:31. > :40:34.This is probably one of the most nerve-racking, that's for sure.
:40:34. > :40:37.I just want to make sure that I produce good food that you enjoy.
:40:37. > :40:40.I'm doing you scallops with black pudding,
:40:40. > :40:43.and crispy Parma ham.
:40:43. > :40:47.And the main is... I've gone back to lamb with some baby carrots, asparagus.
:40:47. > :40:51.And then to finish off, the ultimate sin
:40:51. > :40:57.of some bread-and-butter pudding with Cornish clotted cream.
:40:57. > :41:00.Your journey has been extraordinary. Has it been like that for you?
:41:00. > :41:03.You couldn't even begin to understand
:41:03. > :41:06.what it's done or how it's been, or maybe you can, I don't know.
:41:06. > :41:09.It's been brilliant and I want it to finish on a brilliant note.
:41:09. > :41:11.So from the shaking hands of an endive salad
:41:11. > :41:15.to the majestic three plates of Mr Phil Vickery.
:41:15. > :41:25.That would be absolutely brilliant,- but I've got to pull it off.
:41:25. > :41:28.
:41:28. > :41:31.I hope there's more to Phil's dishes than it sounds at the moment.
:41:32. > :41:36.I know Phil now in this competition.- It is going to have detail, it's going to be well cooked,
:41:36. > :41:46.and it's going to be elegant. Well, I hope it is!
:41:46. > :41:46.
:41:46. > :41:49.Deathly silence. I understand.
:41:49. > :41:59.You have one hour left. You're halfway.
:41:59. > :42:12.
:42:12. > :42:14.Nick, at this stage ofthe competition, you have to control- your nerves, is that not right?
:42:14. > :42:16.That's completely right, yeah.
:42:16. > :42:22.I'm pretty focused, yeah. I mean, you know...we're just wanting to do our best.
:42:22. > :42:25.With a bit of luck and if everything- goes right, we can do that.
:42:25. > :42:27.I'm doing a crab and avocado with a yuzu dressing,
:42:27. > :42:32.and I'm doing roasted duck with braised red cabbage and bordelaise potatoes.
:42:32. > :42:39.And a treacle tart with pecan brittle ice cream.
:42:39. > :42:45.Well, we had the catastrophe with Betty's Bakewell tart, and I want to put it right!
:42:45. > :42:49.- You're setting yourself up a huge challenge. - I know, yeah.
:42:49. > :42:50.Can you do it? Can you lift the title?
:42:50. > :42:54.Well, I like to think I can, youknow. But we'll see. You never know,- do you? What will it take?
:42:54. > :42:57.It's going to take something special, I know that,
:42:57. > :43:00.but, get my head down, hopefully I can do that.
:43:00. > :43:03.You're actually quite nervous, aren't you? Really nervous.
:43:03. > :43:08.Good luck, mate. Thank you.
:43:08. > :43:13.Nick's three courses, I think, areinspired. I love the eclectic mix.
:43:13. > :43:16.And the worrying thing here for Nick is the pastry work.
:43:16. > :43:18.Now, that has not been his strength at all,
:43:18. > :43:22.the desserts, and he's got to make ice cream, he's making a pecan brittle and a treacle tart!
:43:22. > :43:26.Difficult things, all three.
:43:26. > :43:34.I think Nick has stuck his head above the parapet. If it works, fantastic!
:43:35. > :43:36.Oh!
:43:36. > :43:39.All right?
:43:39. > :43:49.Yeah, consideringwe had a little minor catastrophe.
:43:49. > :43:50.
:43:50. > :43:54.Guys, the pressure's on, I know,but you have just 15 minutes left.
:43:54. > :44:04.15 minutes.
:44:04. > :44:06.
:44:06. > :44:06.Good
:44:06. > :44:07.Good luck
:44:07. > :44:10.Good luck to
:44:10. > :44:13.Good luck to You can find out who wins the title of Celebrity
:44:13. > :44:16.Masterchef a little later on. Them. Still to come this morning on
:44:16. > :44:19.Saturday Kitchen Live. Keith Floyd is in Spain. After feasting on
:44:19. > :44:23.everything Madrid has to offer he sets up his stove by the side of
:44:23. > :44:26.the road to cook breakfast for his bus driver! Ashley may be a king of
:44:26. > :44:29.molecular gastronomy but it takes a brave man to EGGs-periment with a
:44:30. > :44:32.basic 3 egg omelette. You can see if he CRACKS under the pressure of
:44:32. > :44:36.his very first Saturday Kitchen omelette, live, in about 20 minutes
:44:36. > :44:39.or so. And will Nik be facing food heaven, that duck breast with
:44:40. > :44:43.ginger chutney? Or will it be food hell, crispy squid with a Japanese
:44:43. > :44:49.ponzu sauce? We'll find out at the end of the show. Right, cooking
:44:49. > :44:58.next is the man in charge of the best pub in the world! According to
:44:58. > :45:02.the Michelin guide anyway. It's Tom Kerridge. On the menu, what are you
:45:02. > :45:04.cooking for us? I am cooking rosemary and garlic salt baked lamb
:45:04. > :45:07.shank with pickled cabbage salad and sweet mustard mayonnaise.
:45:07. > :45:10.Sounds good to me. You want me to get on with the salt crust first?
:45:10. > :45:13.You do that. So, there is rosemary and salt and
:45:13. > :45:20.So, there is rosemary and salt and a load of other ingredients.
:45:20. > :45:29.You blend the two together to make a beautiful rosemary-flavoured salt
:45:29. > :45:34.lamb. You are using table salt? Yes. I
:45:34. > :45:40.have pickling sugar for the cabbage. There is brown sugar, white wine
:45:40. > :45:50.vinegar, star anise, fennel seeds, loads of aromatic flavours going on.
:45:50. > :45:52.
:45:52. > :45:56.I'm listening... It sounds it! So with that, I'm going to slice some
:45:56. > :46:01.onions. You want the salt in here now? This
:46:01. > :46:05.way of making salt crust, we mentioned Nik and his top hits,
:46:05. > :46:11.this has been your hit, really, your hit record, the salt crust?
:46:11. > :46:15.Tell us about that, then. It is something that I zd for the
:46:16. > :46:20.Great British Menu. It was on the baked potatoes. It is
:46:20. > :46:25.another one of the old, old cooking methods. I'm sure that Ashley can
:46:25. > :46:31.tell us about the history of it, but it is a great way of cooking.
:46:31. > :46:36.It keeps the flavours, it enhances the flavours it is a beautiful way
:46:36. > :46:41.of slow-cooking. You do it with the potatoes? I do.
:46:41. > :46:46.Not with hose Mary, but this is something that we are looking at
:46:46. > :46:51.getting on for a set lunch kind of thing.
:46:51. > :46:55.Egg whites? You use them Assange they bake they make it go hard and
:46:55. > :47:04.crusty. So, there is flour, salt, rosemary
:47:04. > :47:13.and egg whites. What is going won the pickle? We have grown chthy and
:47:13. > :47:17.red and white onions sliced. That is all going in a bowl -- we have
:47:17. > :47:23.green chilli. In the bowl the salt will draw the
:47:23. > :47:28.moisture and make it a nice onion- like salad.
:47:28. > :47:34.For those living in a cave, they must have been if they have not
:47:34. > :47:43.heard of your restaurant. Tell us about the restaurant?
:47:43. > :47:48.have worked in Michelin starred restaurants pretty much all of my
:47:48. > :47:52.career. Then my wife and I decided to start a restaurant ourselves,
:47:52. > :47:59.but I am more a poub kind of a guy. So I thought why not a pub with the
:47:59. > :48:06.same standard of food that I have always cooked at. It has worked.
:48:06. > :48:13.It has. Even though it is two Michelin-starred and you have the
:48:13. > :48:19.wood tables? Yes, it is very friendly, the staff are welcoming.
:48:19. > :48:23.It is that friendly feel you get from a pub, you know the local pub
:48:23. > :48:33.you walk into, everyone is nice, that is what we hope for.
:48:33. > :48:33.
:48:33. > :48:41.That is what you want to do in the restaurant, but the last time you
:48:41. > :48:47.came here you made a mistake, didn't you? I did. I have to apoll
:48:47. > :48:54.guise. I said on the show, that you can call in any time you like. I
:48:54. > :48:58.got back to the restaurant, my head waitress was like what on earth did
:48:59. > :49:08.you say that for. We had about a million people turning up.
:49:08. > :49:13.So, Saturdays are hard to get in to now? Yes, but mid-week it is easier.
:49:14. > :49:23.Everyone wants Saturday at 8.30pm, more people should go out on a
:49:23. > :49:27.Monday at 2.00pm in the afternoon! Now, we have here the salt crust
:49:27. > :49:36.dough that's been resting for been an hour-and-a-half. Basically we
:49:36. > :49:40.are rolling it out and wrapping it around the lamb shank.
:49:40. > :49:47.The crust of the pie was something that we did not always eat in the
:49:47. > :49:55.past, it was like a mini container, like an oven? Yes.
:49:55. > :49:59.Why have you done this? What have you cooked it in? We have done so
:49:59. > :50:04.many things. We have done it with beef cliques. Absolutely delicious.
:50:04. > :50:12.What is in here, then? Here there is garlic, that has been blended
:50:12. > :50:20.with a little bit of... Not quite blended. With a little bit of water.
:50:20. > :50:24.Basically we are brushing that on top of the lamb.
:50:24. > :50:31.Now I'm making a mustard mayonnaise with this.
:50:31. > :50:35.Yes. I'm going to spoon the garlic piece
:50:35. > :50:43.all over the lamb. Where does the inspiration for them
:50:43. > :50:49.come from? You are working on books and bits and pieces.
:50:49. > :50:55.We are working on a book, but that is aiming to be out in the autumn
:50:55. > :51:01.of next year. Ashley was sat there like a boffin in a library, looking
:51:01. > :51:11.at the olde cook books, where did you get your inspiration for this,
:51:11. > :51:11.
:51:11. > :51:21.be honest, I know! You might call it a kebab van, but what I call it
:51:21. > :51:22.
:51:22. > :51:32.is a traditional alfefbgow Turkish restaurant! That is where the
:51:32. > :51:33.
:51:33. > :51:41.inspiration for this dish comes from! -- I call it a traditional
:51:41. > :51:45.al-fresco Turkish restaurant! Now, we have wrapped the dough around
:51:45. > :51:49.the lamb. You just wrap it around. Cut off the excess. Make sure there
:51:49. > :51:57.are no gaps. Whack it on a tray... Stick it in
:51:57. > :51:59.the oven. Now it is a low heat. How long for? About four-and-a-half
:52:00. > :52:06.hours. Four-and-a-half hours.
:52:06. > :52:12.Right, what happens with the pickling liquid? The pickling
:52:12. > :52:16.liquor goes on to the cabbage when it is cold. So I'm looking for a
:52:16. > :52:22.raw, chunky, crunchy salad. Just like this.
:52:22. > :52:26.So the idea is you pour the pickling liquid on there.
:52:26. > :52:31.Wash the onions off. Leave it then for about half an hour before you
:52:31. > :52:35.need it. It should... It should take on a
:52:35. > :52:40.nice vinegar-style of flavour, but still be really crunchy.
:52:40. > :52:44.Why the pickling liquid when it is cold? Is that to keep it crunchy?
:52:44. > :52:49.Exactly. So it does not wilt it down too much.
:52:49. > :52:59.I'm putting spring onions and chopped chives.
:52:59. > :53:03.
:53:03. > :53:06.The recipes for the programme are on the website at:
:53:06. > :53:13.Right, I think we are ready to plate.
:53:13. > :53:18.I just have to say it is a super honour to be the last chef to be
:53:18. > :53:24.cooking in the kitchen before you move back to your house.
:53:24. > :53:32.Back to the house! We are going HD. Lots of make-up.
:53:32. > :53:40.We will look like a Cabbage Patch doll with all of that make-up on!
:53:40. > :53:44.Now, we have two, three, four types of onions. See, that counting as
:53:44. > :53:49.well! Then we are going to serve the lamb. Here is one that is out
:53:49. > :53:53.of the oven. It's been rest are for been half an hour.
:53:53. > :53:59.Stick that on the plate. That is proper.
:53:59. > :54:08.A big blob of the mayonnaise on. That has mustard and sugar on it?
:54:08. > :54:18.It is like a sweet mustard dressing. You know like hot dog mustard?!
:54:18. > :54:23.
:54:23. > :54:28.hot dogs and kebabs! Al-fresco American! And I have pita breads! I
:54:28. > :54:38.went to that amazing Turkish restaurant you told me about around
:54:38. > :54:39.
:54:39. > :54:44.the corner! So, the saltiness of the salad with the chunky cabbage.
:54:44. > :54:49.On top of it, there are these leaves that are picked from the
:54:49. > :54:56.garden in my pub. They have a beautiful pepperey, spicy kick to
:54:56. > :55:01.them. That is instead of extra chilli sauce.
:55:01. > :55:03.So, remind us of what that is again? That is rosemary and garlic
:55:03. > :55:05.salt baked lamb shank with pickled cabbage salad and sweet mustard
:55:06. > :55:09.mayonnaise. The guy is brilliant.
:55:09. > :55:19.The guy is brilliant. Right, we are going to bring it
:55:19. > :55:22.
:55:22. > :55:28.over... And you can just smash this one like this with one of these.
:55:28. > :55:31.It is a bit brutal, but basically you have the lamb in the middle.
:55:31. > :55:37.How cool is that. This is what you dive into. Don't
:55:37. > :55:42.eat. This It is that long, slow cooking that
:55:42. > :55:52.keep it is tender. It stop it is from drying out. Absolutely and it
:55:52. > :55:53.
:55:53. > :55:59.keep it is nice and moist. Happy with that? These are great.
:55:59. > :56:04.These are the stercian leaves? Brilliant.
:56:04. > :56:11.Let's go back to Cornwall to see what Peter Richards has chosen to
:56:11. > :56:16.go with Tom's terrific lamb. Tom's lamb is heart-warming and
:56:16. > :56:20.delightful, just like the man himself. It is full of strong,
:56:20. > :56:25.comforting flavours and ideal when the weather is soggy and depressing.
:56:25. > :56:29.The classic matches for lamb are claret and pinow noir, but given
:56:29. > :56:38.that the flavours are generous in this dish, you may want to choose a
:56:38. > :56:43.richer style of thoo kind of wind wine. -- style of those kind of
:56:43. > :56:49.wines. But I have an outstanding value for
:56:49. > :56:55.money wine it is Extra Special Dao from Portugal. Porg is making some
:56:55. > :57:05.great -- Portugal is making some great-value food wines.
:57:05. > :57:06.
:57:06. > :57:10.Two great nams to look out for a are doo Dao and this is herbal and
:57:10. > :57:16.tangy enough to cut through the richness and the tanginess of the
:57:16. > :57:21.meat it is fresh and punchy, which is what we need to patch with the
:57:21. > :57:27.pickled cabbage it is smooth and rounded to work with the lovely
:57:27. > :57:31.mustard mayo. Tom, I love the unique take on the lamb shanks,
:57:31. > :57:36.here is some wine that is off the beaten track, that is absolutely
:57:36. > :57:41.delicious to go with it. �5. A bargain, I would say.
:57:41. > :57:47.It is very good. I love raw cabbage. What do you
:57:47. > :57:51.reckon to this, guys? Proper hearty stuff.
:57:51. > :57:57.And the wine? A bargain. Amazing value.
:57:57. > :58:01.It goes perfectly with that. So, let's get back to Celebrity
:58:01. > :58:05.MasterChef. This time is it time to find out who was crowned this
:58:05. > :58:15.year's champion, but first, they have to finish off their cooking.
:58:15. > :58:40.
:58:40. > :58:50.Guys, ten minutes, please! sorrel soup with salmon tartare,
:58:50. > :58:58.
:58:58. > :59:02.Very few people use sorrel because but your soup is well-rounded
:59:02. > :59:05.In there, that salmon cooks just enough to melt in your mouth with the richness of the dill.
:59:05. > :59:08.I think that's brilliant.
:59:08. > :59:10.And the little oatcakes are just great with it.
:59:10. > :59:16.I thinkit's a really, really lovely dish.
:59:16. > :59:19.Kirsty's main is calf's liver with Swiss chard in a balsamic dressing,
:59:19. > :59:26.rosemary garlic chips and a mustard mayonnaise.
:59:26. > :59:28.OK. Kirsty, we're...we're...
:59:28. > :59:33.look, that bit's not cooked. OK. Let's have another bit.
:59:33. > :59:36.That mustard mayonnaise is lovely. There is sweetness in that as well and from that balsamic as well,
:59:37. > :59:40.and it hits the iron of the liver absolutely beautifully, and the chard...
:59:40. > :59:44.releasing all that juice is also good. It is oily.
:59:44. > :59:47.You do have some issues with the cooking of your liver,
:59:47. > :59:51.but I think liver, chard, mustard mayonnaise...
:59:51. > :59:55.I think is a heavenly combination.
:59:55. > :59:58.Kirsty's dessert is pistachio meringues with rose cream,
:59:58. > :00:04.a cardamom panna cotta and cardamom biscuits.
:00:04. > :00:07.This, to me, is elegant and looking absolutely beautiful.
:00:07. > :00:12.Really beautiful.
:00:12. > :00:14.Many people think I don't like desserts.
:00:14. > :00:19.What I don't like is I don't likebig bowls full of custard and cream.
:00:19. > :00:22.What I do like is that.
:00:22. > :00:27.The rosewater pistachio inside your meringues just starts to creep up on you,
:00:27. > :00:31.the softness of the panna cotta,these lovely little sweet biscuits...
:00:31. > :00:33.the whole thing is beautifully made.
:00:33. > :00:36.For me, gorgeous.
:00:36. > :00:38.Love it.
:00:38. > :00:45.- Love it. - Good.
:00:46. > :00:48.For his starter, Phil has cooked scallops and black pudding
:00:48. > :00:53.with pea shoots, crispy Parma ham and apple puree.
:00:53. > :00:56.Your apple sauce is sweet, but still sharp,
:00:56. > :00:59.going really well with that beautiful black pudding.
:00:59. > :01:03.The ham comes in, it's salty and brings your palate alive
:01:03. > :01:05.but it leaves you there able to taste
:01:05. > :01:09.that lovely sweet scallop, perfectly cooked,
:01:09. > :01:13.with the little pea shoot at the back of it which just explodes in your mouth
:01:14. > :01:16.and makes you think you're eating peas as well. It's beautifully cooked, beautifully presented.
:01:16. > :01:21.I like it a huge amount.
:01:22. > :01:26.Phil's main is fillet of lamb with baby carrots, asparagus wrapped in mint and Parma ham,
:01:26. > :01:35.and fondant potatoes.
:01:35. > :01:38.That salty ham is just the pathfinder.
:01:38. > :01:42.The saltiness and strength of that goes and you're left with mint with soft lamb,
:01:42. > :01:45.a sweeter sauce, buttery, buttery soft potatoes.
:01:45. > :01:48.Mate, that's good.
:01:48. > :01:51.I just absolutely love that.
:01:51. > :01:54.For dessert, Phil has made orange-and-chocolate bread-and-butter pudding
:01:54. > :02:03.with clotted cream.
:02:03. > :02:08.I really like the flavour of the chocolate, the richness of the custard
:02:08. > :02:13.and the orange running all the way through it.
:02:13. > :02:15.But the texture, for me...
:02:15. > :02:19...it doesn't melt in my mouth. It's not rich and unctuous
:02:19. > :02:27.like I would like that bread-and-butter pudding to be.
:02:27. > :02:29.Nick's starter is a spicy crab-and-avocado salad
:02:30. > :02:32.with a yuzu dressing.
:02:32. > :02:37.I really like the look of your crab,- really like the look of it.
:02:37. > :02:42.It starts with that spicy crab mix with the sweet tomato
:02:42. > :02:47.and your avocado all running through- it, which is lovely and soft.
:02:47. > :02:51.And then you finish offwith almost that grapefruit flavour coming from the yuzu.
:02:51. > :02:54.It is a really good dish, it's really well flavoured, it's really well made,
:02:54. > :02:58.and I like it a lot.
:02:58. > :03:03.Nick's main is roasted duck breast with braised red cabbage,
:03:03. > :03:12.bordelaise potatoes and a redcurrant sauce.
:03:12. > :03:14.Mmm! That's good flavours.
:03:15. > :03:17.There's sweetness in there and there's a little bit of sharpness as well,
:03:17. > :03:20.and a tiny little bit of Pernod.
:03:20. > :03:22.The sauce and the cabbage match the duck brilliantly, absolutely brilliantly.
:03:22. > :03:26.There's a couple of little issues on there, but the taste of it together is really good,
:03:27. > :03:35.For dessert, Nick has made a warm treacle tart with pecan brittle vanilla ice cream.
:03:35. > :03:39.There is a trick with treacle tart, and that is enough lemon juice to be able to offset
:03:39. > :03:43.the real sweetness of the syrup with a sharpness.
:03:43. > :03:47.And your tart is fantastic!
:03:47. > :03:51.Good on you.
:03:51. > :03:54.Thank you. It's been a privilege...
:03:54. > :04:00.and when I think now about how far you've come and the food that you've cooked today,
:04:00. > :04:03.then I've got to say an honour.
:04:03. > :04:04.We'll call you back in as soon as we've worked out who our winner's going to be.
:04:04. > :04:12.Thank you.
:04:12. > :04:16.Three celebrities come in here, put their heart and soul in this competition,
:04:16. > :04:26.and that, what they have delivered today,for me, brings me joy, absolute joy.
:04:26. > :05:03.
:05:03. > :05:13.But only one of you can be our winner.
:05:13. > :05:17.
:05:17. > :05:17.Our
:05:17. > :05:18.Our Celebrity
:05:18. > :05:28.Our Celebrity MasterChef
:05:28. > :05:38.
:05:38. > :05:44.Our Celebrity MasterChef champion is... Phil! Yes! Well done.
:05:44. > :05:54.Well done. Well done.
:05:54. > :06:02.
:06:02. > :06:06.Right, it is that time of the show to answer some of your food
:06:06. > :06:12.questions. Each caller helps to decide what Nik is eating at the
:06:12. > :06:22.end of the show. So, first on the line is Meera from London. What is
:06:22. > :06:22.
:06:22. > :06:28.the question? How can I make a good tartare sauce? 6 hundred mills of
:06:28. > :06:38.oil, a little bit of vinegar, mustard. Bring it together. Add
:06:38. > :06:43.
:06:43. > :06:49.into that, you need hard boiled eggs, chives, parsley. Keep is as
:06:49. > :06:54.tight as possible. Do you use vegetable oil or
:06:54. > :06:59.rapeseed oil? Either one. There you go. What dish would you
:06:59. > :07:07.like to see at the end of the show? I love duck, but it will have to be
:07:07. > :07:12.squid. Now, Glenn sirbgs, is, what
:07:12. > :07:19.question do you have for us. I would like to know about a malt
:07:19. > :07:29.vinegar that is not so tart. There are so many vinegars, white wine,
:07:29. > :07:35.nut flavours too. You can use that to do any kind of
:07:35. > :07:40.pickling, yues any wine you want. What dish would you like to see the
:07:40. > :07:50.at the end of the show? Heaven, please.
:07:50. > :07:50.
:07:50. > :07:56.Stella, what is your question? have been given a hare.
:07:56. > :08:02.Select a recipe, go online and search them out, about a jugged
:08:03. > :08:12.hare is a classic. Red wine and thickened with the blood.
:08:12. > :08:16.And also you can cook a chausseur, that is the key, though, long, slow
:08:16. > :08:23.cooking. What dish at the end of the show would you like to see?
:08:23. > :08:29.Heaven, please. Now, Less, what is your question?
:08:29. > :08:35.have sole. What is the best way to cook them Megrim sole. This are
:08:35. > :08:43.stunning. Kept whole, grilled under the grill. Take the fillets off and
:08:43. > :08:48.dee-fry them. Do little goujons with flour, breadcrumbs, dropped
:08:48. > :08:53.into the fryer, delicious. Season the flour into the beaten
:08:53. > :08:58.egg and use the Japanese breadcrumbs they are called panko.
:08:58. > :09:03.What dish would you like to see, food heaven or food hell? Food hell,
:09:03. > :09:09.please. Robert, from Cheshire, what is your
:09:09. > :09:16.question, please? The easiest way to make crab cakes. Start off with
:09:16. > :09:20.mashed potato. Pick the crab meat. Pop it in there with chillis and
:09:20. > :09:25.coriander. Black pepper. Mix it together. You can coat them or not.
:09:25. > :09:33.I like to coat them. Leave them in the fridge before you cook them.
:09:33. > :09:37.What about the quantity? One part potato, three parts crab? Yes.
:09:37. > :09:44.Good luck with that. What dish would you like to see at
:09:44. > :09:51.the end of the show, food heaven or food hell? Food heaven, please.
:09:51. > :09:55.Now, the three-egg omelette challenge. Ashley, who would you
:09:55. > :10:05.like to beat on the board? Well it has to be Tom.
:10:05. > :10:30.
:10:30. > :10:34.Now, the clocks are on the screens, Don't applaud that?! Good luck with
:10:34. > :10:41.this one. I've seen a lot of things on
:10:41. > :10:48.Heston's programmes, but even he would be impressed with that?
:10:48. > :10:54.tastes amazing! Quick, grate the cheese on it now! Chef, you have
:10:54. > :10:59.half of the omelette in the pan here. Yeah, yeah, diet! It is kind
:10:59. > :11:05.of there. Ashley? Terrible.
:11:05. > :11:09.You did it in 21 .1 6 seconds. You have a lot of things in your
:11:09. > :11:15.kitchen back at Dinner, this is going on your wall. I get the
:11:15. > :11:25.feeling when you are in the kitchen, all of the chefs will be making you
:11:25. > :11:26.
:11:26. > :11:33.omelettes! Tom? Did you beat your time? You wanted to beat Mr Rankin
:11:34. > :11:37.didn't you? Way off. Not good.
:11:37. > :11:40.Right will Nik get his food heaven, pan roasted duck breast with a
:11:40. > :11:42.spicy ginger chutney? Or his food hell, crispy breaded squid with a
:11:42. > :11:45.Japanese ponzu dressing. Tom and Ashley will make their choices
:11:45. > :11:48.whilst you watch another great food TV moment from the legendary Keith
:11:48. > :11:51.Floyd. He's in the Spanish capital of Madrid today and he's tucking
:11:51. > :11:59.into pretty much everything the country has to offer. Now, we have
:11:59. > :12:04.a practical joker on the show, this is my board and this is Harry's,
:12:04. > :12:14.Harry, we are back in six weeks, sort it out! He is going mental
:12:14. > :12:16.
:12:16. > :12:26.over there. One second... Enjoy this. Here is
:12:26. > :12:49.
:12:49. > :12:55.I have decided to cook you some breakfast today. Basically, there
:12:55. > :13:00.are two kinds of breakfast. The international hotel stuff, eggs
:13:00. > :13:05.fried and flabby bacon or the real Spanish breakfast. It could be
:13:05. > :13:11.something sweet, with hot coffee and hot chocolate, or the savoury
:13:11. > :13:15.breakfast, fresh bread with garlic, olive oil and munched down with a
:13:15. > :13:20.refreshing glass of chilled red wine. No better way to start the
:13:20. > :13:30.day. Go back to work after the wonderful breakfast. Plant a few
:13:30. > :13:35.trees, dig a if you roads, sell a few hats. Then it is time for 11s.
:13:35. > :13:44.And 11s, well, after a hard morning in the office, it can be anything
:13:44. > :13:51.you fancy. Potait ows with -- potatoes with
:13:51. > :13:56.chilli. Potatoes in mayonnaise. Some octopus or fillets of fish mar
:13:56. > :14:03.naited in olive oil and vinegar. Washed down... With a refreshing
:14:03. > :14:13.glass of chilled very mouth. Do you know it is nearly lunch
:14:13. > :14:16.
:14:16. > :14:21.time! No, no, no! This is not exactly lunch. You see, in Madrid
:14:21. > :14:28.and throughout Spain, just before lunch they pop out for an aperitif
:14:28. > :14:34.and a tapas. This is from the bask country it is a great crab baked in
:14:34. > :14:43.tomato sauce and a little bit of paella.
:14:43. > :14:51.And... Just to get your appetite going, a little fresh prawn
:14:51. > :14:55.vinaigrette. Because now it is almost lunch time, a little sip of
:14:55. > :15:00.chilled sherry to get the taste buds going because it is lunch and
:15:00. > :15:05.then of course, after lunch, there is not exactly more work, it is
:15:05. > :15:13.called a seista! Here in Madrid, what is so exciting for me is that
:15:13. > :15:21.all of the threads of Spanish Gas on me come to the heart of Spain.
:15:21. > :15:31.I could have octopus, fried fish, marinated clams, or tripe, I could
:15:31. > :15:36.have roast suckling pig, but I decided not to have, however, the
:15:36. > :15:41.pig's trotters with oisters and monkfish. I settled instead for a
:15:41. > :15:46.lobster and wonderful it was too. I would not ease vast amounts like
:15:46. > :15:52.this if I were at home, but the Spanish go for it in a major way.
:15:52. > :15:56.There is talk, silly talk of doing away with the tradition of the
:15:56. > :16:01.seista, but I think it is a wonderful idea, one that the whole
:16:01. > :16:07.of the European community should embrace.
:16:07. > :16:12.It is the stuff that dreams are made of. What a day it has been. My
:16:12. > :16:20.liver has been immersed in the real Spanish way of life. From the bred
:16:20. > :16:24.and the oil i oil at breakfast time, to the tapas, the lunch and the
:16:24. > :16:29.seista and now the dinner, a roast suckling pig. Delicious indeed. You
:16:29. > :16:34.may think that I have a wonderful life. Of course I do. It is great
:16:34. > :16:43.to visit capital cities, Paris, Madrid, but it is not the place to
:16:43. > :16:47.get the real inspiration from. But now I'm going to creep off into
:16:47. > :16:50.a sleepy, dusty Spanish village, out there in the back of beyond and
:16:50. > :16:54.find a little place where I can create what I think, now I've been
:16:54. > :16:59.in Madrid for a day, what I think Spain is all about.
:16:59. > :17:05.In the mini breaks there is sadness when you have to say goodbye not
:17:05. > :17:09.only to people, but to things, like Julia, my bus. It has brought me
:17:09. > :17:14.from Malaga to Madrid. So, what I am going to do is cook a little
:17:14. > :17:22.snack for the driver. This is a simple dish. Come down here, Clive,
:17:23. > :17:28.and have a look it is cubes of stale bread, fried in garlic
:17:28. > :17:33.flavoured olive oil with paprika, it also has eggs, bacon, fried
:17:33. > :17:38.onion and garlic. You think that is simple, indeed it is. It is a dish
:17:38. > :17:44.that comes from and luecha, and it is well-known throughout Spain, but
:17:44. > :17:48.the secret of it is getting it tossed up nicely in lovely olive
:17:48. > :17:56.oil. So the onions go in first. They have been fried a little bit.
:17:56. > :18:06.With a little bit of bacon and mountain ham. Like that.
:18:06. > :18:07.
:18:07. > :18:13.Then you toss in the cubes of bread. It is now that the bread take on
:18:13. > :18:17.the flavours of the ham, the bacon, the onions and the garlic. You may
:18:17. > :18:24.think that is simple, but now the tricky bit, the bit of frying the
:18:24. > :18:33.egg. In seven years, do you know, I have never fried an egg on TV?!
:18:33. > :18:38.Clive, close up. Hot oil, one egg... Two eggs. Now, back up to me. My
:18:38. > :18:48.friend, when he interviews an aspiring young cook, he does not
:18:48. > :18:50.
:18:50. > :18:55.give a long lengthy discussion, ejust asks them to fry an egg. If
:18:55. > :19:05.they do that well, they get past the kitchen door. Simple as that.
:19:05. > :19:09.
:19:09. > :19:14.Any way, here the eggs are ready. I will assume that Raphael will
:19:14. > :19:21.like his eggs slightly underdone. So, to complete the dish, the
:19:21. > :19:25.lovely fried eggs with the croutons with the ham, bacon, and the garlic.
:19:25. > :19:33.Now, I will ask the driver if he can face eating a bit of this. Have
:19:33. > :19:38.a go at that. I hope you like it. I hate this part when I have to
:19:38. > :19:45.give food to strangers. Is it good? Great.
:19:45. > :19:49.Authentic? Yes. I will trot along then. Right, it's
:19:49. > :19:52.that time of the show where we find out whether Nik will be facing
:19:52. > :19:56.either food heaven or food hell. Your food heaven would be this duck
:19:56. > :20:06.which I'd pan roast then serve with a spicy chilli and ginger chutney,
:20:06. > :20:06.
:20:07. > :20:12.asparagus and purple sprouting broccoli. Nice and simp.
:20:12. > :20:15.However the squid. That is the tentacles.
:20:15. > :20:18.Or you could be facing food hell, squid which I'd fry in breadcrumbs
:20:18. > :20:25.and serve with a japanese dressing called ponzu made with yuzu juice,
:20:25. > :20:32.eggs and rice wine vinegar. What do you think you're getting? Well, it
:20:32. > :20:38.was down to these guys. Ashley wanted to see the squid cooked.
:20:38. > :20:43.Tom? Be gentle, mate. He is a gentle giant. He has chosen
:20:43. > :20:48.the duck. Good man! He is.
:20:48. > :20:56.Now, I am going to render the fat on the duck down. Don't Putney oil
:20:56. > :20:59.in there. Basically we want to make sure that is nice and crisp.
:20:59. > :21:03.Can you prepare the asparagus, Ashley, please.
:21:03. > :21:07.Ashley, please. There is the broccoli.
:21:07. > :21:11.So that cooks in a dry pan. You don't need to touch it. I have the
:21:11. > :21:21.grill nice and hot. Next we make the chutney.
:21:21. > :21:24.We are using this ginger. You can use this or you can use galanghal.
:21:24. > :21:28.It is another variety of ginger. The difference is the colour and
:21:29. > :21:35.the texture. This is more woody. With ginger you
:21:35. > :21:40.have to buy it with a smooth skin. If it is dry it has been sat on the
:21:40. > :21:44.shelf too long. There is lots of heat in ginger.
:21:44. > :21:48.What we are going to do, we are not going to peel it of the that way we
:21:48. > :21:52.get the spice inside our dish as well.
:21:52. > :21:57.You basically take the whole ginger like that and cut it through. This
:21:57. > :22:00.is great for people who don't like peeling ginger. Some people see it
:22:01. > :22:08.as fiddly. We are adding a bit of heat to this.
:22:08. > :22:11.We are using dried chilli and fresh chilli. So we chop these up like
:22:11. > :22:16.that Using the seeds. A bitle oil that
:22:16. > :22:24.goes in here, and in there are fresh curry leaves.
:22:24. > :22:29.We put the fresh curry leaves. I have sesame seeds, black onion
:22:29. > :22:35.seeds, cumin seeds and mustard seeds.
:22:35. > :22:40.All we are are going to do with that is take the curry leaves and
:22:40. > :22:45.throw the whole lot into the pan first of all. They go in with the
:22:45. > :22:51.spices. Leave the sesame seeds out for a
:22:51. > :22:56.second. Toast these off slightly. And now we add the ginger.
:22:56. > :23:00.All of the ginger goes in. That's a lot of ginger.
:23:00. > :23:10.It is, but smell that. Oh, yes.
:23:10. > :23:11.
:23:11. > :23:21.En An amazing smell. It smells fantastic! Kebab and a
:23:21. > :23:22.
:23:22. > :23:26.curry! There was me trying to be sophisticated! Now we need a
:23:26. > :23:34.cartouche. Start with a square and fold it
:23:34. > :23:39.around. Now the duck is in the oven, you
:23:39. > :23:42.evenly -- only need eight minutes in the oven.
:23:42. > :23:51.Now, over here I need a little bit of the water.
:23:51. > :23:56.A touch of this. That sits in there. The cartouche is sitting on top
:23:56. > :24:03.instead of a lid. Clever.
:24:03. > :24:09.It is not that clever, really! don't get out that much! We cook
:24:10. > :24:19.this on a gentle, low heat. We have this. It almost drys out whilst it
:24:19. > :24:23.is cooking. We have this ginger mixture.
:24:23. > :24:29.You mentioned this was the last time you are cooking on the stove,
:24:29. > :24:37.but we are getting a whole brand new set. We have had a wine fridge
:24:37. > :24:43.delivered. Wow! So, a wine fridge it is 8ft
:24:43. > :24:49.high, apparently. Is it full? It is for Kenny at kins
:24:49. > :24:54.when he comes on! We are blending this now. The new set will be an
:24:54. > :25:00.amazing set. I think that people will love it
:25:00. > :25:10.This is tamarind. Can you explain that? It is a dried fruit,
:25:10. > :25:12.
:25:12. > :25:18.basically. Where is Glynn when you need him ?!
:25:18. > :25:24.It is like a sea pod. The tricky thing is getting rid of the seeds.
:25:24. > :25:31.You need to beat it. I'm glad you said that, I didn't
:25:31. > :25:38.have a clue! How hot was that oven? Very, very hot. That has gone in
:25:38. > :25:42.there as hot as your oven goes, really. About 220 degrees on a
:25:43. > :25:49.conventional oven. A really, really hot oven. That has
:25:49. > :25:57.had eight minutes in there. Leave it to rest.
:25:57. > :26:02.Now the asparagus is cooking away. I think what we are going to do is
:26:02. > :26:06.season this with lime juice just at the end. The tamarind is sharp in
:26:07. > :26:14.taste. I have added the palm sugar. You
:26:14. > :26:20.would not use normal sugar, just use the palm sugar. It tastes so
:26:20. > :26:30.good. We are getting new blenders as well! Tom, can you slice the
:26:30. > :26:38.
:26:38. > :26:43.duck for me? I will do. Now the asparagus is ready.
:26:43. > :26:49.Lovely asparagus, chef. Better than the omelette.
:26:49. > :26:55.And now a few bits of broccoli. Tom, you can put the duck on it.
:26:55. > :27:03.Yes, chef. Then you have a little bit of oil
:27:03. > :27:10.to drizzle on that, please. See that looks good on its own,
:27:10. > :27:15.then, what you do is use some of this. This is where you really get
:27:15. > :27:21.the flavours from. I would serve it like that at home,
:27:21. > :27:26.but we have these Michelin-star boys here, so you do that, that is
:27:26. > :27:32.an extra �20. Now, you get to dive in. The ginger
:27:32. > :27:38.is nice and hot and spicy. It goes well with that.
:27:38. > :27:43.No chips?! No chips! Peter Richards has chosen a Brown Brothers
:27:43. > :27:49.Tarrango. �7.99, another bargain wine. We have had some great wines
:27:49. > :27:56.on the show and Peter has chosen some really cracking ones today.
:27:56. > :28:03.Dive into that. Oh,... What do you reckon? That
:28:03. > :28:08.fire is not from the chilli, it is from the ginger and skin that goes
:28:08. > :28:12.with it. That chutney will work well with salmon. So in the summer,
:28:12. > :28:17.pan-fry the salmon and serve that with it. You can leave it in the
:28:17. > :28:21.fridge it will last for four or five days.
:28:21. > :28:29.Use the palm sugar and tamarind when you can get it. Best of luck
:28:29. > :28:33.with the album and the tour. The album is called? It is called Eight.
:28:33. > :28:35.Well, good luck with that. Well that's all from us today on
:28:36. > :28:39.Saturday Kitchen Live. Thanks to Ashley Palmer-Watts, Tom Kerridge
:28:39. > :28:41.and Nik Kershaw. Cheers to Peter Richards for the wine choices. All
:28:41. > :28:43.of today's recipes are on the website. Go to:
:28:43. > :28:46.bbc.co.uk/saturdaykitchen. We're taking a break from cooking live on
:28:46. > :28:50.a Saturday but don't panic, I'm back tomorrow with more of our Best
:28:50. > :28:53.Bites to share with you. That's over on BBC2 at 10am and they'll be
:28:53. > :28:56.continuing throughout the summer so you won't be short of great recipe