14/07/2012 Saturday Kitchen


14/07/2012

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Good morning. It's our final show for the summer and we've saved the

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best until last. This is Saturday Kitchen Live. Welcome to the show.

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There's two world-class chefs with me this morning. First, the man

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who's spent years with Heston Blumenthal researching historic

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British recipes, and has now unleashed at the Michelin starred

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restaurant Dinner inside London's Mandarin Oriental Hotel. Making his

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debut on Saturday Kitchen, it's Ashley Palmer-Watts. Next to him is

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a chef holds the distinction of running the only pub in the world

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that holds not one but two coveted Michelin stars. It's the brilliant

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Tom Kerridge. Good morning to you both. So Ashley what are you

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cooking? I'm cooking cured grilled mackerel, cucumber, picklede lemon,

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broad beans and peas. You were telling me you cooked with

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cucumber a lot. So this is a twist on that? Yes, the same flavour, but

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it is used a lot in stews. Using the entire cucumber? Yes.

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Tom, meat for you? Yes, it is a lamb shank with rosemary and garlic.

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Is that easy? Yes, stick in -- it in the oven for four hours. Go to

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the pub and it is done. Telewe go.

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So two great dishes to look forward to and we've got our line-up of

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fantastic foodie films from the BBC archives for you too. Today we've

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got Rick Stein, Celebrity Masterchef, and Keith Floyd. Now,

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our special guest today is a true pop icon. In the 80s he scored half

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a dozen top ten hits, a couple of platinum albums and was part of the

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legendary Live Aid concert, of course. Welcome to Saturday Kitchen,

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Nik Kershaw. Now, congratulations on the new album it is out next

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month? Yes, August the 6th. And a tour to go with it as well?

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Yes, this is the first tour with me in the band since 2001.

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A lot of people know you from the 80s, but you left, and have been

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song writing? Well, most of the 90s, was spent writing songs and

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producing. You are here to eat, of course. Now,

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of course, at the end of today's programme I'll cook either food

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heaven or food hell for Nik. It'll either be something based on your

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favourite ingredient, food heaven, or your nightmare ingredient, food

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hell. It's up to our chefs and a few of our viewers to decide which

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one you get. So, what ingredient would your idea of food heaven be?

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Duck. What about the dreaded food hell?

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Squid. I don't know how people eat that.

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Rubbery? Yes, seeing them swimming about.

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Well, we can stick it in the fryer. So it's either duck or squid for

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Nik. For his food heaven I've going to serve the duck with an Indian

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style chutney. I'll pan roast a duck breast until its skin is

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golden brown then serve it with some griddled asparagus and tender

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stem broccoli. It's finished off with a spicy ginger, chilli and

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mustard chutney. Or Nik could be having his food hell, squid with a

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Japanese style dressing called ponzu. The squid is cut into rings,

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covered in seasoned bread crumbs then deep fried. It's served with a

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creamy dressing made with rice wine vinegar, eggs and yuzu juice. It's

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served with a chinese leaf salad on the side. I could pretend they are

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onion rings. You could do.

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Well you'll have to wait until the end of the show to find out which

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one Nik gets. If you would like the chance to ask a question on the

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show then you can call our number: A few of you will be able to put a

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question to us, live, a little later on. And if I do get to speak

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to you I'll also be asking if you want Nik to face either food heaven

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or food hell. So start thinking. Right, cooking first is a brand new

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face to Saturday Kitchen. He's the man in charge at Heston

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Blumenthal's Michelin-starred restaurant, Dinner. It's Ashley

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Palmer-Watts. It's great to have you on the show.

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What are you cooking? We are cooking cured grilled mackerel,

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cucumber, picklede lemon, broad beans and peas.

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We use the flesh of the cucumber with the garnish with the peas and

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the beans. We finish off with grill the beans. We finish off with grill

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the mackerel. There is lots going on. I will

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start with the lemons and the limes. I will do the cure. We have the

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salt and the sugar going in. I will lightly toast the spices.

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For anyone who does not know about Dinner, it literally opened up and

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has been a massive, massive success from day one.

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It has been very, very good. Lucky?! You are modest. You went

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straight into the top ten Best Restaurant of the Year! You are

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number nine? Yes, we are very lucky. That was in the world awards! You

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went back in the cook books, a little bit before Delia? We looked

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back 400 and 500 years to inspire us for modern in ter prettations

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for the dishes. Is there anything that stood out?

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would say the techniques. The techniques that we used to use. We

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are far more advanced than people give us credit for.

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We love the way they cooked the puddings.

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Now, those are toasted. They go in there.

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You fit eted the mackerel. You made it look easy.

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Just take the knife down the backbone and pull it back.

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Now, you are going to cure the mackerel, but they cured a lot of

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foods back then? Yes, when the food was there, you needed to preserve

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it, curing, salting, pickling. Now, we have a little bit of water,

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wine, vinegar and sugar. You want to make this about 48 hours. So you

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can make up a batch and keep them in the fridge.

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When you think of lemons, you think of Moroccan, is this like that?

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Well, we use it for the seasoning, and the acidity. It gives a lovely

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balance in the dish. So just crush all of that. Pop.it on to there.

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We are going to give that 90 minutes in the fridge with the

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mackerel on it. When you researched this kind of

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food, did you travel far? Where did you start? The national library,

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the food historians. We have a great collection of books now it

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takes a bit of time, that is all. Right, I have the lemons here.

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I will put that in there. They are thinly sliced. What is next?

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going to wash the mackerel off. If you can continue with the beans.

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That is great. I will pod the beans.

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Then I rinse this off and give it a rub and just lay it down... One of

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the most famous dishes that you thought up from all of this

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research was the Mandarin pate? the mandarin meat fruit it seems to

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be popular. We are making about 1100 a week.

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Really?! It is like a meat food factory. I don't do that many

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customers! It is a fair few every day. So with the cucumber, we are

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going to juice a small part of it. That will be used for the garnish.

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I will get that ready. You don't need a lot, just a little

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bit. Let that drain away.

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The lemons are ready. So we peel this down.

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When I have been to your restaurant you had cucumber ketchup with

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scallops? Yes, this is based on the same flavour with the herbs and the

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acidity and stuff. I am cutting the flesh here on the outside, we are

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using that in a pan with the peas and the beans.

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On the menu you have some amazing things, the trolley with the ice-

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cream? We have a trolley with liquid nitrogen, the waiters push

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it around the restaurant making ice-cream cones.

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Do you put a Flake in it, though? We are trying to come up with it,

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but there is no getting away from what a Flake is! It would be nice.

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So, cooking with cucumber, this is the traditional part of it. You

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could pan-fry it? Yes. What we are going to do is char-

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grilling some and pan-frying some as well.

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Remember if you would like to ask a question and put it to the chef,

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shallots in here as well. The liquid is now ready for the

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lemons. Simply pour it over. Give it 48 hours in the fridge, that

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would be ideal. Right, I will blanch the peas.

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They don't want too long. Just a little bit of colour on the

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cucumber? Yes, then we add the shallots and the vinegar. The so

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the mackerel. James if you can chop parsley, mint

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and dill, that would be amazing. These are ready. So a little bit of

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colour on this, as hot as you can. What about the use of herbs in

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cooking, when did we start using that? It was more in the summer

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when things were growing. During the winter, that was the time to

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preserve things for later use. How long ago would that have been?

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You can go back as far as we've been eating food. It is, 1,000

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years ago it was more advanced than we are led to believe.

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Was everybody pickling? Or was it just big country homes or day-to-

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day households? I think when people were rich they had staff, so the

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recipes were written, so that they were a reminder as to how to make

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something, rather than for commercial purposes like a cook

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book. Generally, the Royal Households,

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the rich and obviously the famous, I guess, it then started to emerge

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from there. So, the shallots go in.

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I don't want to cook the shallot too much.

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The Chardonnay vinegar... Somewhere... I'll get some.

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I will take the mackerel off. That is ready. We are just going to

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grill one side. As it is cured it does not take that long to cook at

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all. That sits there.

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So, the idea of that, it is cured on one side so you don't cook it

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anymore? Yes. We have the cucumber juice.

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The vinegar, it just suddenly appeared from somewhere.

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A good dash in there. Brilliant.

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This is where you get the ketchup? That's right.

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Now the juice in, the beans in, the herbs in.

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There you go. A nice bit of salt and we are

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almost there. You can cut this up roughly,

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however you want it to be. It is quite rustic. A nice sharing dish.

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Pour it on to the plate. Scatter this with the roasted cucumber.

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This can be done on the barbecue. I never, never thought about

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cooking cucumber, especially the middle, you often throw that away.

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Now, that is it, with the pickled lemons.

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Some pea shoots. Is this on the menu now? No, this

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is derived from here, but it is based on a dish at the restaurant.

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Now we drizzle that over the top. It looks pretty booed to me. So

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tell us what that is again? Cured grilled mackerel, cucumber,

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picklede lemon, broad beans and peas.

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If you want to try it, it will be on the restaurant menu, but try it

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at the chef's table it is amazing. There we have it. This is your

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There we have it. This is your first dish.

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He has done enough for all of us. Dive into that. I like the way it

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is cured on one side and seared on the other.

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If you cure the skin it may go tough.

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Oh, yes. You have one of those famous grills,

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a custom-made grill? Yep, we have grills, spit-roasts, everything.

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All of the toys. Happy with that? So, mackerel is

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great. Right, we need wine to go with this.

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We sent our wine expert Peter Richards to Cornwall. What did he

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choose to go with Ashley's mighty mackerel? I'm on Fistral Beach in

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Newquay. Whilst surf may not be my superballity, the wine is. I have

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some beauties lined up for today's dishes.

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In Ashley there is a chef of many talents. With the mackerel dish he

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is the master of elegance and simplicity. He is cultured and this

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is local. So why overcomplicate things with the wine? We want fresh,

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honest flavours. If you are a fan of Sauvignon Blanc, that would work,

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but choose an estranged style like this beautiful Estate wine, but I

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want simplicity and elegance. For, that I have found this amazing

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bargain, it is Taste the Difference Verdicchio Classico.

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Italian whites work well with classic seafood dishes. They are

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fresh, but understated. We need the freshness to cut through the

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oiliness of the mackerel. But is a subtle flavour. We don't want to

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overdo it. It is crunchy and herbal to work with the peas and the beans,

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but weighty enough to stand up to the pickled lemon and the smokey

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griddled flavour. So, Ashley, it is summer seaside on a plate. Here is

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a white wine full of light, delicious somery flavours to go

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with it. What do you reckon to the wine to

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go with this? Perfect. A bargain for �6.

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Brilliant wine. Lovely dish. Really, like, delicious.

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It is amazing. So much going on. Happy with that Extatic.

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Later on, Tom has a great lamb dish to cook for us. What is it again?

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Rosemary and garlic salt baked lamb shank with pickled cabbage salad

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and sweet mustard mayonnaise. Right it is time to catch up with

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Rick Stein. He is in Wales, visiting a hillside cattle farmer,

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but first he is tucking into some Cyfarthfa Castle, Merthyr Tydfil. I-

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Cyfarthfa Castle, Merthyr Tydfil. I- First, Welsh rabbit. It IS rabbit.

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What the Welsh do really well is to- make cakes, and this is teisen lap which is a very moist cake.

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The miners took it down the mine cos it didn't crumble in their tins.

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Here's the king of Welsh cakes, bara brith, meaning spotted bread.

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You slice it and eat it with butter.

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Another traditional dish on the menu,

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and one I've been keen to try for ages, is cawl.

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It's a broth using meat, vegetables

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and a lovely rich gravy, sometimes served as a soup to start with.

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Now, just take a hamburger, right?

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And the buns are made in factories and are made with lots of sugar,

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and the pickles that go in hamburgers, they come out of jars.

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So WHY are those foods SO popular? Probably cos they're advertised.

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It's a crazy world we live in when this is SO good, SO much better, and made with local materials.

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I don't understand it. I'm just perplexed.

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I actually made a cawl. I used collar of bacon and lamb,

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simmered with leeks, onions and carrots.

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I added potatoes and cabbage and finished it with chopped parsley

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and crumbled Caerphilly which worked a treat.

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On the way out, I met a couple of local boys.

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That's the way it's going - not just in Wales, but in Italy and France.

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Fast food chains are taking over, but they won't be using beef like these famous Welsh black cattle.

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They're a very hardy breed and totally at home

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in the central mountains of Wales.

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That's why I've come to Llanidloes in Powys, to Edward Hamer's farm at the head of the Severn Valley.

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His family have farmed these hills for over a hundred years.

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There's not much they don't know about these native animals.

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The Welsh black cattle graze here? Yep. It's a beautiful view here.

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The fields look wonderful. It's so typical of Britain, isn't it, this?

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Yes, this is typically mid-Wales.

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Looking up the Severn Valley, this is a typical central Wales valley.

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The patchwork panorama you see, is all down to the farming method and the fact that livestock are here.

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With shallow soils, high rainfall and rough weather in the winter, we can't diversify.

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Livestock is the only thing we can grow. We grow great grass up here and we can convert grass into meat.

:20:51.:21:01.
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The Hamers have owned a butcher's shop in Llanidloes since the 1700s.

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Edward hangs his beef for weeks. See how it has developed naturally,- the lovely thick fat -

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not like what's stuck round joints at supermarkets.

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Well, this is probably my favourite- dish in the whole world. I'm going to char-grill a forerib of beef.

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You slice it thick, like a steak. It's different to roast beef.

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I'll pre-season this. A lot of people say don't put salt on meat before you put it on the barbecue

:21:31.:21:37.

because it sucks the moisture out and stops the outside caramelising,

:21:37.:21:41.

but this is so hot it won't make a difference

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and you get far better flavour in pre-salted meat.

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The French always do it with steaks.

:21:49.:21:52.

I think that's why steak frites in France tastes different from here.

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That's seasoned. I'll put a bit of oil on my bars to make sure the meat

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doesn't stick as soon as it goes on.

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A pastry brush will burn, so use a bit of kitchen paper.

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On with the beef...

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This is a fatty piece of meat, let's be honest, delicious fat, of course,

:22:13.:22:19.

but when you cook on a barbecue,

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a big piece of meat like that, keep it moving.

:22:22.:22:26.

You can't leave it in one place or it'll be like charcoal.

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A bit of flame is a great taste, but too much is bitter and horrid, so you've got to stand over it.

:22:31.:22:38.

A tip if you don't fancy that - do two minutes on either side on the barbecue and move it to the oven,

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you get nearly the same effect, but in a minute I'll add wood chips

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just to get a little bit of smoke flavour in there as well -

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not a lot, this isn't a smoked piece of meat - but it just gives it the taste of the hearth.

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What I love about this dish is the smell of barbecues, particularly when you're cooking meat.

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Fish is different and cooking fish is quite tricky on a barbecue,

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Nobody can fail to love it. I think about vegetarians, like the- cameraman that's looking at me now,

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and think, "You poor people, you're missing this!"

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I don't mind missing curries, I don't mind missing stews or grills or anything, but missing this...

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Nah, nah... I'll never be a vegetarian.

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This is Bernaise sauce.

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As my chef friend, Simon Hopkinson, said, "Don't be so saucy, Bernaise!"

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Take shallots, white wine vinegar,

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tarragon and black pepper.

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Put that on to boil and reduce down, and crack two egg yolks into a bowl.

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Whisk them with a little water to build up a sabayon over some heat.

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You make the sabayon over a pan of boiling water and as you whisk it, it gets more and more voluminous.

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Add some clarified butter, whisking as you go, making a nice, viscous sauce.

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Finally, stir in the shallot, tarragon and white wine vinegar mix,

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some salt and a bit of fresh tarragon,

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to make it look more attractive and give that final aniseedy taste.

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The salad to go with this is by a friend of mine

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and is called Patricia Wells's Cheesemakers' Salad

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because it goes well with cheese.

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The dressing is cream and shallots,- steeped in white wine vinegar,

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and salt.

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It's unusual to have a cream, not an oil, dressing.

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And finally... some very nicely thick-cut chips.

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I have to say, this is fantastically nice beef. I mean, I'm really pleased.

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It's turned out so well! When you look at meat that's cooked to my mind, to perfection,

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medium-rare, smell the fire and that bit of wood smoke in it -

:24:56.:25:01.

no wonder I enjoy my job so much!

:25:01.:25:04.

It's about giving people pleasure and if you can get something right

:25:04.:25:10.

and you put it down in front of them and watch their faces as they eat,

:25:10.:25:15.

you feel so pleased with yourself. It's as simple as that.

:25:15.:25:22.

And as they say in Welsh - blasus!

:25:22.:25:25.

Or as I say - delish!

:25:25.:25:35.
:25:35.:25:36.

Thanks

:25:36.:25:36.

Thanks Rick.

:25:36.:25:39.

Thanks Rick. Now

:25:39.:25:41.

Thanks Rick. Now seeing as last week's sticky toffee masterclass

:25:41.:25:45.

went down so well I thought I'd do another one in a great British

:25:45.:25:49.

dessert but this time with a little twist for the summer. It's a

:25:49.:25:51.

Charlotte pudding but instead of using the traditional apples I

:25:51.:26:01.
:26:01.:26:02.

thought I'd make it with strawberries instead. It is a quick

:26:02.:26:06.

desert it make. Normally done with apples, which

:26:06.:26:10.

takes longer, but we are blending together the strawberries and we

:26:10.:26:16.

can milk make the filling. That is just basically chopped strawberries

:26:16.:26:20.

that we cut into decent sized that we cut into decent sized

:26:20.:26:22.

pieces. The reason is that we are cooking

:26:22.:26:26.

this very quickly. It will take no more than five or

:26:26.:26:30.

six minutes to cook. The reason why I like this pudding

:26:30.:26:40.
:26:40.:26:47.

is that it uses nice thin, proper white-sliced bread. We use a mould.

:26:47.:26:52.

So the small for the bottom, the larger one for the top. Then three

:26:52.:26:58.

or four pieces of bread with the crusts removed.

:26:58.:27:03.

With a larger loaf you get two nice pieces. This is going around the

:27:03.:27:08.

edge. A bit of melted butter. That is not the reason why I chose this

:27:08.:27:13.

recipe! But a bit of melted butter, dipped both sides in the bottom of

:27:13.:27:17.

the mould. Then with the bread you just overlap it.

:27:17.:27:26.

This is where I thought where the meat-based pies were made back then,

:27:26.:27:36.
:27:36.:27:39.

but it is a simple recipe. Normally it is with the apples, but

:27:39.:27:44.

we are going to use strawberries. Push that bread in and then what

:27:44.:27:50.

you do is grab the fruit. A little bit of sauce, no sugar, just the

:27:50.:27:53.

fresh berries. Mix this together and place it all in there.

:27:53.:27:59.

When you are doing it with apples, epress it down well. These will

:27:59.:28:09.
:28:09.:28:12.

have a habit of popping up. You can put plenty in.

:28:12.:28:18.

Just top it with a piece of bread. Double-dipped in the butter. This

:28:18.:28:24.

is a good dinner party dish. You can make this in a tea cup.

:28:24.:28:28.

Then pop it in the fridge and cook it when you want it. From the

:28:28.:28:32.

fridge it will take six minutes, but from this it will be no more

:28:32.:28:40.

than four minutes. A hot oven at 220 degrees.

:28:40.:28:47.

And now I'm doing a nice custard. Now I pensioned at the top of the

:28:47.:28:55.

show, that this is your eighth album cocking out? Does it --

:28:55.:29:01.

coming out? Does it get easier? gets harder. You don't want to

:29:01.:29:06.

repeat yourself. You don't have the energy that you once had! Get off

:29:06.:29:11.

it! I was watching some of your videos last night.

:29:11.:29:20.

You shouldn't! No, you really should.

:29:20.:29:28.

I Won't Let The Sun Come Down On Me? Do you know what was in that?

:29:28.:29:33.

You tell me. There were mates in cardboard

:29:33.:29:38.

armour, painted kids, a pin ball machine, chicken, a boat, a moat, a

:29:38.:29:45.

goat, and you covered in a funny- looking white powder. That was it!

:29:45.:29:51.

That was the 80s, wasn't it? sounds like one of my pastry chefs!

:29:51.:29:56.

We re-made that one when it was re- released.

:29:56.:30:01.

Was that your biggest song to date? There was one of three. There was

:30:01.:30:07.

Wouldn't It Be Good. That was launched first? No, the

:30:07.:30:15.

other way around. I Won't Let The Sun Down was a first release. Then

:30:15.:30:25.

Wouldn't It Be Good was massive. We re-released I Won't Let The Sun Go

:30:25.:30:29.

Down On Me. You have written for loads of

:30:29.:30:33.

people, what do you feel about the older songs? I have to respect them.

:30:33.:30:37.

They have been very good to me. They still are, over the years. I

:30:37.:30:41.

love playing them live. I still love that. It is a shared

:30:41.:30:45.

experience when the crowd is into it. They are great things to have

:30:45.:30:55.
:30:55.:31:00.

in a set. You can play a nerbgs w one and -- new one and when their

:31:00.:31:07.

eyes glaze over you can chuck an old one in there.

:31:07.:31:13.

And you do a lot yourself? I do it that way because it is cheap! But

:31:13.:31:18.

I'm a bit of a control freak. You have collaborated with many

:31:18.:31:26.

artists that we know of now. Gary Barlow? Yes, the Gary thing was not

:31:26.:31:33.

our finest hour. Either of us. We probably wrote the worst song we

:31:33.:31:38.

had ever written. That was during the period he made his first solo

:31:38.:31:44.

album and he could not get arrested. Funny, he doesn't phone me up now.

:31:44.:31:49.

I don't know why. So, when does the tour start?

:31:49.:31:53.

starts on September the 19th. That is correct. I have to get that

:31:53.:32:03.

right. Check with the wife! It finishes on the 28 at Shepherd's

:32:03.:32:11.

Bush. It is cheap tore go north to south?

:32:11.:32:16.

We don't do that. We are doing Glasgow, Liverpool, Sheffield,

:32:16.:32:21.

Bristol, Birmingham, Bournemouth, London, Oxford, I think that is all

:32:21.:32:25.

of them. What about the fan base? Have they

:32:25.:32:31.

followed you along or are there a new fan base? The old guard is

:32:31.:32:35.

still there. Bless them. Yes, there are new people as well. People that

:32:35.:32:39.

tonight even know the old stuff. Which is astonishing.

:32:39.:32:44.

The new album is a good mix of folk and rock. A bit of everything?

:32:45.:32:51.

confused, James. That is the problem. I've been exposed to so

:32:51.:32:58.

many different types of music. I have track three going around my

:32:58.:33:01.

head. That is a great track. Thank you.

:33:01.:33:06.

What is your favourite track? Number 11, the track called the

:33:06.:33:12.

Bell and Run away is good. It is a masterpiece, basically,

:33:12.:33:17.

James! Everybody has to go and buy They do, and going on the tour with

:33:17.:33:21.

you as well. Now, basically, I have made a

:33:21.:33:24.

custard there. I have the strawberries here. That pudding

:33:24.:33:33.

just sits in the oven. And all you d with this is -- and

:33:33.:33:38.

all you do with this, the key is a nice hot oven, but let's recap what

:33:38.:33:43.

is in here. This is basically custard. Double cream, milk,

:33:43.:33:49.

vanilla, sugar, eggs, egg yolks, and heated up and passed through a

:33:49.:33:53.

sieve there. Are about four egg yolks in there. You know when it is

:33:53.:33:58.

ready and it goes through the sieve and you end up with this. This

:33:58.:34:02.

looks like the omelettes we get on Saturday Kitchen in the bottom of

:34:02.:34:07.

this pan, but not in this pan. It is important it does not spraith,

:34:07.:34:12.

otherwise it tastes similar to scrambled egg. So this is the fresh

:34:12.:34:18.

custard sauce. We could mess with a little bit of liquid nitrogen, if

:34:18.:34:23.

we had any, and turn it into ice- cream, but you could put that into

:34:23.:34:28.

an ease cream machine and turn it into ice-cream.

:34:28.:34:33.

A few strawberries on top. Nik, if you do watch Saturday Kitchen, you

:34:33.:34:43.
:34:43.:34:43.

will ne that I'm into healthy food! And I forgot to mention that the

:34:43.:34:53.
:34:53.:34:53.

videos you were doing were almost as good as the haircuts! Yes, now I

:34:53.:34:58.

have gone for the low maintenance. That was a lot of work. You would

:34:58.:35:03.

not believe it. You like the puds, don't you, James? I do.

:35:03.:35:08.

When you watch it on the telly, Saturday Kitchen, you don't believe

:35:08.:35:13.

that those ovens are real. It is! We have Antony Worrall

:35:13.:35:18.

Thompson out the back! There is smoke coming out of them and

:35:18.:35:23.

everything, wonderful. It is really happening. It is live.

:35:23.:35:29.

Look harder and Gregg Wallace is washing up.

:35:29.:35:37.

See, you did not get this on Saturday Superstore.

:35:37.:35:41.

Ashley is too young! He is wondering what we are talking

:35:41.:35:47.

about! I will have to check it out on YouTube.

:35:47.:35:51.

Happy with that? Where is the wine to go with this.

:35:51.:36:01.
:36:01.:36:02.

And the new album is called? It is called Eight.

:36:02.:36:09.

Right, if you would like a skill or tip you would like me to

:36:09.:36:14.

demonstrate on the show or perhaps you need some help with a cooking

:36:14.:36:24.
:36:24.:36:28.

technique and you can't get it right, drop us a line.

:36:28.:36:32.

What will I be cooking for Nik at the end of the show? It could be

:36:32.:36:35.

food heaven, duck. I'll pan roast a duck breast until the skin is

:36:35.:36:38.

golden brown then serve it with chargrilled asparagus and tender

:36:38.:36:41.

stem broccoli. It's finished off with an Indian style spicy ginger

:36:41.:36:44.

and mustard chutney. Or he could be facing food hell, squid with a

:36:44.:36:47.

Japanese style ponzu sauce. Some of our viewers and the chefs in the

:36:47.:36:52.

studio get to decide Nik's fate today. Right, it's time for the

:36:52.:36:55.

conclusion of Celebrity Masterchef. At the end of today one of the

:36:55.:36:58.

three finalists will be crowned champion. But first there's one

:36:58.:37:08.
:37:08.:37:38.

last challenge for them to impress One of you will be Celebrity

:37:38.:37:44.

MasterChef at the end of the show. I am so proud of you. Now, you have

:37:44.:37:53.

three courses to cook, two hours. three courses to cook, two hours.

:37:53.:38:03.
:38:03.:38:19.

It's a huge day! I mean, this is and methodically enjoy it

:38:19.:38:22.

Tell us your menu. It's a salmon-and-dill centre, uncooked,

:38:22.:38:27.

and you pour the sorrel souparound it, with oatcakes on the side-from Scotland and Scottish salmon.

:38:27.:38:31.

And then the main course, calf's liver on a bed of shard with a balsamic dressing.

:38:31.:38:35.

And then the pudding I want to get out the way which is a pistachio meringue with rosewater cream.

:38:35.:38:39.

Beside that goes panna cotta with cardamom and rosewater,

:38:39.:38:45.

and cardamom crisps. Right, you're not doing this at all by halves. You've got loads to do. Yes.

:38:45.:38:50.

Does that spell danger? No. It spells pressure.

:38:50.:38:53.

Personally, you only do your best when you're pushed and you push yourself.

:38:53.:38:56.

And so I've just tried to push myselfand I hope I haven't pushed too much.

:38:56.:38:59.

Are you going to win this title?

:38:59.:39:01.

I'd love to, but, you know, it's a long shot.It just takes one thing to go wrong,

:39:01.:39:05.

and it'll come tumbling down. So I really, really want it to be the best I can do.

:39:05.:39:09.

The pressure is on.

:39:09.:39:11.

We're going to leave you alone, Kirsty.

:39:11.:39:13.

Thank you very much. I appreciate that, honestly. Honestly, I appreciate it.

:39:13.:39:16.

I can see it in your face. Good luck.

:39:16.:39:18.

Thank you.

:39:18.:39:27.

I love the idea of Kirsty's first course.

:39:27.:39:30.

A salmon tartare with a hot sorrel soup. You pour the soup around the side, it cooks the salmon,

:39:30.:39:36.

so it's lovely and fresh, and that lovely lemon then comes with the sorrel.

:39:36.:39:41.

Really clever.

:39:42.:39:45.

But she's given herself so much to do, so much to do!

:39:45.:39:51.

Kirsty could wow, could knock the competition out the water. Kirsty could also trip up.

:39:51.:40:01.
:40:01.:40:07.

Half an hour's gone.

:40:07.:40:10.

Half an hour has gone.

:40:10.:40:20.
:40:20.:40:29.

You've faced some big challenges in your time, Phil. How does this one compare?

:40:29.:40:31.

This is probably one of the most nerve-racking, that's for sure.

:40:31.:40:34.

I just want to make sure that I produce good food that you enjoy.

:40:34.:40:37.

I'm doing you scallops with black pudding,

:40:37.:40:40.

and crispy Parma ham.

:40:40.:40:43.

And the main is... I've gone back to lamb with some baby carrots, asparagus.

:40:43.:40:47.

And then to finish off, the ultimate sin

:40:47.:40:51.

of some bread-and-butter pudding with Cornish clotted cream.

:40:51.:40:57.

Your journey has been extraordinary. Has it been like that for you?

:40:57.:41:00.

You couldn't even begin to understand

:41:00.:41:03.

what it's done or how it's been, or maybe you can, I don't know.

:41:03.:41:06.

It's been brilliant and I want it to finish on a brilliant note.

:41:06.:41:09.

So from the shaking hands of an endive salad

:41:09.:41:11.

to the majestic three plates of Mr Phil Vickery.

:41:11.:41:15.

That would be absolutely brilliant,- but I've got to pull it off.

:41:15.:41:25.
:41:25.:41:28.

I hope there's more to Phil's dishes than it sounds at the moment.

:41:28.:41:31.

I know Phil now in this competition.- It is going to have detail, it's going to be well cooked,

:41:32.:41:36.

and it's going to be elegant. Well, I hope it is!

:41:36.:41:46.
:41:46.:41:46.

Deathly silence. I understand.

:41:46.:41:49.

You have one hour left. You're halfway.

:41:49.:41:59.
:41:59.:42:12.

Nick, at this stage ofthe competition, you have to control- your nerves, is that not right?

:42:12.:42:14.

That's completely right, yeah.

:42:14.:42:16.

I'm pretty focused, yeah. I mean, you know...we're just wanting to do our best.

:42:16.:42:22.

With a bit of luck and if everything- goes right, we can do that.

:42:22.:42:25.

I'm doing a crab and avocado with a yuzu dressing,

:42:25.:42:27.

and I'm doing roasted duck with braised red cabbage and bordelaise potatoes.

:42:27.:42:32.

And a treacle tart with pecan brittle ice cream.

:42:32.:42:39.

Well, we had the catastrophe with Betty's Bakewell tart, and I want to put it right!

:42:39.:42:45.

- You're setting yourself up a huge challenge. - I know, yeah.

:42:45.:42:49.

Can you do it? Can you lift the title?

:42:49.:42:50.

Well, I like to think I can, youknow. But we'll see. You never know,- do you? What will it take?

:42:50.:42:54.

It's going to take something special, I know that,

:42:54.:42:57.

but, get my head down, hopefully I can do that.

:42:57.:43:00.

You're actually quite nervous, aren't you? Really nervous.

:43:00.:43:03.

Good luck, mate. Thank you.

:43:03.:43:08.

Nick's three courses, I think, areinspired. I love the eclectic mix.

:43:08.:43:13.

And the worrying thing here for Nick is the pastry work.

:43:13.:43:16.

Now, that has not been his strength at all,

:43:16.:43:18.

the desserts, and he's got to make ice cream, he's making a pecan brittle and a treacle tart!

:43:18.:43:22.

Difficult things, all three.

:43:22.:43:26.

I think Nick has stuck his head above the parapet. If it works, fantastic!

:43:26.:43:34.

Oh!

:43:35.:43:36.

All right?

:43:36.:43:39.

Yeah, consideringwe had a little minor catastrophe.

:43:39.:43:49.
:43:49.:43:50.

Guys, the pressure's on, I know,but you have just 15 minutes left.

:43:50.:43:54.

15 minutes.

:43:54.:44:04.
:44:04.:44:06.

Good

:44:06.:44:06.

Good luck

:44:06.:44:07.

Good luck to

:44:07.:44:10.

Good luck to You can find out who wins the title of Celebrity

:44:10.:44:13.

Masterchef a little later on. Them. Still to come this morning on

:44:13.:44:16.

Saturday Kitchen Live. Keith Floyd is in Spain. After feasting on

:44:16.:44:19.

everything Madrid has to offer he sets up his stove by the side of

:44:19.:44:23.

the road to cook breakfast for his bus driver! Ashley may be a king of

:44:23.:44:26.

molecular gastronomy but it takes a brave man to EGGs-periment with a

:44:26.:44:29.

basic 3 egg omelette. You can see if he CRACKS under the pressure of

:44:30.:44:32.

his very first Saturday Kitchen omelette, live, in about 20 minutes

:44:32.:44:36.

or so. And will Nik be facing food heaven, that duck breast with

:44:36.:44:39.

ginger chutney? Or will it be food hell, crispy squid with a Japanese

:44:40.:44:43.

ponzu sauce? We'll find out at the end of the show. Right, cooking

:44:43.:44:49.

next is the man in charge of the best pub in the world! According to

:44:49.:44:58.

the Michelin guide anyway. It's Tom Kerridge. On the menu, what are you

:44:58.:45:02.

cooking for us? I am cooking rosemary and garlic salt baked lamb

:45:02.:45:04.

shank with pickled cabbage salad and sweet mustard mayonnaise.

:45:04.:45:07.

Sounds good to me. You want me to get on with the salt crust first?

:45:07.:45:10.

You do that. So, there is rosemary and salt and

:45:10.:45:13.

So, there is rosemary and salt and a load of other ingredients.

:45:13.:45:20.

You blend the two together to make a beautiful rosemary-flavoured salt

:45:20.:45:29.

lamb. You are using table salt? Yes. I

:45:29.:45:34.

have pickling sugar for the cabbage. There is brown sugar, white wine

:45:34.:45:40.

vinegar, star anise, fennel seeds, loads of aromatic flavours going on.

:45:40.:45:50.
:45:50.:45:52.

I'm listening... It sounds it! So with that, I'm going to slice some

:45:52.:45:56.

onions. You want the salt in here now? This

:45:56.:46:01.

way of making salt crust, we mentioned Nik and his top hits,

:46:01.:46:05.

this has been your hit, really, your hit record, the salt crust?

:46:05.:46:11.

Tell us about that, then. It is something that I zd for the

:46:11.:46:15.

Great British Menu. It was on the baked potatoes. It is

:46:16.:46:20.

another one of the old, old cooking methods. I'm sure that Ashley can

:46:20.:46:25.

tell us about the history of it, but it is a great way of cooking.

:46:25.:46:31.

It keeps the flavours, it enhances the flavours it is a beautiful way

:46:31.:46:36.

of slow-cooking. You do it with the potatoes? I do.

:46:36.:46:41.

Not with hose Mary, but this is something that we are looking at

:46:41.:46:46.

getting on for a set lunch kind of thing.

:46:46.:46:51.

Egg whites? You use them Assange they bake they make it go hard and

:46:51.:46:55.

crusty. So, there is flour, salt, rosemary

:46:55.:47:04.

and egg whites. What is going won the pickle? We have grown chthy and

:47:04.:47:13.

red and white onions sliced. That is all going in a bowl -- we have

:47:13.:47:17.

green chilli. In the bowl the salt will draw the

:47:17.:47:23.

moisture and make it a nice onion- like salad.

:47:23.:47:28.

For those living in a cave, they must have been if they have not

:47:28.:47:34.

heard of your restaurant. Tell us about the restaurant?

:47:34.:47:43.

have worked in Michelin starred restaurants pretty much all of my

:47:43.:47:48.

career. Then my wife and I decided to start a restaurant ourselves,

:47:48.:47:52.

but I am more a poub kind of a guy. So I thought why not a pub with the

:47:52.:47:59.

same standard of food that I have always cooked at. It has worked.

:47:59.:48:06.

It has. Even though it is two Michelin-starred and you have the

:48:06.:48:13.

wood tables? Yes, it is very friendly, the staff are welcoming.

:48:13.:48:19.

It is that friendly feel you get from a pub, you know the local pub

:48:19.:48:23.

you walk into, everyone is nice, that is what we hope for.

:48:23.:48:33.
:48:33.:48:33.

That is what you want to do in the restaurant, but the last time you

:48:33.:48:41.

came here you made a mistake, didn't you? I did. I have to apoll

:48:41.:48:47.

guise. I said on the show, that you can call in any time you like. I

:48:47.:48:54.

got back to the restaurant, my head waitress was like what on earth did

:48:54.:48:58.

you say that for. We had about a million people turning up.

:48:59.:49:08.

So, Saturdays are hard to get in to now? Yes, but mid-week it is easier.

:49:08.:49:13.

Everyone wants Saturday at 8.30pm, more people should go out on a

:49:14.:49:23.

Monday at 2.00pm in the afternoon! Now, we have here the salt crust

:49:23.:49:27.

dough that's been resting for been an hour-and-a-half. Basically we

:49:27.:49:36.

are rolling it out and wrapping it around the lamb shank.

:49:36.:49:40.

The crust of the pie was something that we did not always eat in the

:49:40.:49:47.

past, it was like a mini container, like an oven? Yes.

:49:47.:49:55.

Why have you done this? What have you cooked it in? We have done so

:49:55.:49:59.

many things. We have done it with beef cliques. Absolutely delicious.

:49:59.:50:04.

What is in here, then? Here there is garlic, that has been blended

:50:04.:50:12.

with a little bit of... Not quite blended. With a little bit of water.

:50:12.:50:20.

Basically we are brushing that on top of the lamb.

:50:20.:50:24.

Now I'm making a mustard mayonnaise with this.

:50:24.:50:31.

Yes. I'm going to spoon the garlic piece

:50:31.:50:35.

all over the lamb. Where does the inspiration for them

:50:35.:50:43.

come from? You are working on books and bits and pieces.

:50:43.:50:49.

We are working on a book, but that is aiming to be out in the autumn

:50:49.:50:55.

of next year. Ashley was sat there like a boffin in a library, looking

:50:55.:51:01.

at the olde cook books, where did you get your inspiration for this,

:51:01.:51:11.
:51:11.:51:11.

be honest, I know! You might call it a kebab van, but what I call it

:51:11.:51:21.
:51:21.:51:22.

is a traditional alfefbgow Turkish restaurant! That is where the

:51:22.:51:32.
:51:32.:51:33.

inspiration for this dish comes from! -- I call it a traditional

:51:33.:51:41.

al-fresco Turkish restaurant! Now, we have wrapped the dough around

:51:41.:51:45.

the lamb. You just wrap it around. Cut off the excess. Make sure there

:51:45.:51:49.

are no gaps. Whack it on a tray... Stick it in

:51:49.:51:57.

the oven. Now it is a low heat. How long for? About four-and-a-half

:51:57.:51:59.

hours. Four-and-a-half hours.

:52:00.:52:06.

Right, what happens with the pickling liquid? The pickling

:52:06.:52:12.

liquor goes on to the cabbage when it is cold. So I'm looking for a

:52:12.:52:16.

raw, chunky, crunchy salad. Just like this.

:52:16.:52:22.

So the idea is you pour the pickling liquid on there.

:52:22.:52:26.

Wash the onions off. Leave it then for about half an hour before you

:52:26.:52:31.

need it. It should... It should take on a

:52:31.:52:35.

nice vinegar-style of flavour, but still be really crunchy.

:52:35.:52:40.

Why the pickling liquid when it is cold? Is that to keep it crunchy?

:52:40.:52:44.

Exactly. So it does not wilt it down too much.

:52:44.:52:49.

I'm putting spring onions and chopped chives.

:52:49.:52:59.
:52:59.:53:03.

The recipes for the programme are on the website at:

:53:03.:53:06.

Right, I think we are ready to plate.

:53:06.:53:13.

I just have to say it is a super honour to be the last chef to be

:53:13.:53:18.

cooking in the kitchen before you move back to your house.

:53:18.:53:24.

Back to the house! We are going HD. Lots of make-up.

:53:24.:53:32.

We will look like a Cabbage Patch doll with all of that make-up on!

:53:32.:53:40.

Now, we have two, three, four types of onions. See, that counting as

:53:40.:53:44.

well! Then we are going to serve the lamb. Here is one that is out

:53:44.:53:49.

of the oven. It's been rest are for been half an hour.

:53:49.:53:53.

Stick that on the plate. That is proper.

:53:53.:53:59.

A big blob of the mayonnaise on. That has mustard and sugar on it?

:53:59.:54:08.

It is like a sweet mustard dressing. You know like hot dog mustard?!

:54:08.:54:18.
:54:18.:54:23.

hot dogs and kebabs! Al-fresco American! And I have pita breads! I

:54:23.:54:28.

went to that amazing Turkish restaurant you told me about around

:54:28.:54:38.
:54:38.:54:39.

the corner! So, the saltiness of the salad with the chunky cabbage.

:54:39.:54:44.

On top of it, there are these leaves that are picked from the

:54:44.:54:49.

garden in my pub. They have a beautiful pepperey, spicy kick to

:54:49.:54:56.

them. That is instead of extra chilli sauce.

:54:56.:55:01.

So, remind us of what that is again? That is rosemary and garlic

:55:01.:55:03.

salt baked lamb shank with pickled cabbage salad and sweet mustard

:55:03.:55:05.

mayonnaise. The guy is brilliant.

:55:06.:55:09.

The guy is brilliant. Right, we are going to bring it

:55:09.:55:19.
:55:19.:55:22.

over... And you can just smash this one like this with one of these.

:55:22.:55:28.

It is a bit brutal, but basically you have the lamb in the middle.

:55:28.:55:31.

How cool is that. This is what you dive into. Don't

:55:31.:55:37.

eat. This It is that long, slow cooking that

:55:37.:55:42.

keep it is tender. It stop it is from drying out. Absolutely and it

:55:42.:55:52.
:55:52.:55:53.

keep it is nice and moist. Happy with that? These are great.

:55:53.:55:59.

These are the stercian leaves? Brilliant.

:55:59.:56:04.

Let's go back to Cornwall to see what Peter Richards has chosen to

:56:04.:56:11.

go with Tom's terrific lamb. Tom's lamb is heart-warming and

:56:11.:56:16.

delightful, just like the man himself. It is full of strong,

:56:16.:56:20.

comforting flavours and ideal when the weather is soggy and depressing.

:56:20.:56:25.

The classic matches for lamb are claret and pinow noir, but given

:56:25.:56:29.

that the flavours are generous in this dish, you may want to choose a

:56:29.:56:38.

richer style of thoo kind of wind wine. -- style of those kind of

:56:38.:56:43.

wines. But I have an outstanding value for

:56:43.:56:49.

money wine it is Extra Special Dao from Portugal. Porg is making some

:56:49.:56:55.

great -- Portugal is making some great-value food wines.

:56:55.:57:05.
:57:05.:57:06.

Two great nams to look out for a are doo Dao and this is herbal and

:57:06.:57:10.

tangy enough to cut through the richness and the tanginess of the

:57:10.:57:16.

meat it is fresh and punchy, which is what we need to patch with the

:57:16.:57:21.

pickled cabbage it is smooth and rounded to work with the lovely

:57:21.:57:27.

mustard mayo. Tom, I love the unique take on the lamb shanks,

:57:27.:57:31.

here is some wine that is off the beaten track, that is absolutely

:57:31.:57:36.

delicious to go with it. �5. A bargain, I would say.

:57:36.:57:41.

It is very good. I love raw cabbage. What do you

:57:41.:57:47.

reckon to this, guys? Proper hearty stuff.

:57:47.:57:51.

And the wine? A bargain. Amazing value.

:57:51.:57:57.

It goes perfectly with that. So, let's get back to Celebrity

:57:57.:58:01.

MasterChef. This time is it time to find out who was crowned this

:58:01.:58:05.

year's champion, but first, they have to finish off their cooking.

:58:05.:58:15.
:58:15.:58:40.

Guys, ten minutes, please! sorrel soup with salmon tartare,

:58:40.:58:50.
:58:50.:58:58.

Very few people use sorrel because but your soup is well-rounded

:58:58.:59:02.

In there, that salmon cooks just enough to melt in your mouth with the richness of the dill.

:59:02.:59:05.

I think that's brilliant.

:59:05.:59:08.

And the little oatcakes are just great with it.

:59:08.:59:10.

I thinkit's a really, really lovely dish.

:59:10.:59:16.

Kirsty's main is calf's liver with Swiss chard in a balsamic dressing,

:59:16.:59:19.

rosemary garlic chips and a mustard mayonnaise.

:59:19.:59:26.

OK. Kirsty, we're...we're...

:59:26.:59:28.

look, that bit's not cooked. OK. Let's have another bit.

:59:28.:59:33.

That mustard mayonnaise is lovely. There is sweetness in that as well and from that balsamic as well,

:59:33.:59:36.

and it hits the iron of the liver absolutely beautifully, and the chard...

:59:37.:59:40.

releasing all that juice is also good. It is oily.

:59:40.:59:44.

You do have some issues with the cooking of your liver,

:59:44.:59:47.

but I think liver, chard, mustard mayonnaise...

:59:47.:59:51.

I think is a heavenly combination.

:59:51.:59:55.

Kirsty's dessert is pistachio meringues with rose cream,

:59:55.:59:58.

a cardamom panna cotta and cardamom biscuits.

:59:58.:00:04.

This, to me, is elegant and looking absolutely beautiful.

:00:04.:00:07.

Really beautiful.

:00:07.:00:12.

Many people think I don't like desserts.

:00:12.:00:14.

What I don't like is I don't likebig bowls full of custard and cream.

:00:14.:00:19.

What I do like is that.

:00:19.:00:22.

The rosewater pistachio inside your meringues just starts to creep up on you,

:00:22.:00:27.

the softness of the panna cotta,these lovely little sweet biscuits...

:00:27.:00:31.

the whole thing is beautifully made.

:00:31.:00:33.

For me, gorgeous.

:00:33.:00:36.

Love it.

:00:36.:00:38.

- Love it. - Good.

:00:38.:00:45.

For his starter, Phil has cooked scallops and black pudding

:00:46.:00:48.

with pea shoots, crispy Parma ham and apple puree.

:00:48.:00:53.

Your apple sauce is sweet, but still sharp,

:00:53.:00:56.

going really well with that beautiful black pudding.

:00:56.:00:59.

The ham comes in, it's salty and brings your palate alive

:00:59.:01:03.

but it leaves you there able to taste

:01:03.:01:05.

that lovely sweet scallop, perfectly cooked,

:01:05.:01:09.

with the little pea shoot at the back of it which just explodes in your mouth

:01:09.:01:13.

and makes you think you're eating peas as well. It's beautifully cooked, beautifully presented.

:01:14.:01:16.

I like it a huge amount.

:01:16.:01:21.

Phil's main is fillet of lamb with baby carrots, asparagus wrapped in mint and Parma ham,

:01:22.:01:26.

and fondant potatoes.

:01:26.:01:35.

That salty ham is just the pathfinder.

:01:35.:01:38.

The saltiness and strength of that goes and you're left with mint with soft lamb,

:01:38.:01:42.

a sweeter sauce, buttery, buttery soft potatoes.

:01:42.:01:45.

Mate, that's good.

:01:45.:01:48.

I just absolutely love that.

:01:48.:01:51.

For dessert, Phil has made orange-and-chocolate bread-and-butter pudding

:01:51.:01:54.

with clotted cream.

:01:54.:02:03.

I really like the flavour of the chocolate, the richness of the custard

:02:03.:02:08.

and the orange running all the way through it.

:02:08.:02:13.

But the texture, for me...

:02:13.:02:15.

..it doesn't melt in my mouth. It's not rich and unctuous

:02:15.:02:19.

like I would like that bread-and-butter pudding to be.

:02:19.:02:27.

Nick's starter is a spicy crab-and-avocado salad

:02:27.:02:29.

with a yuzu dressing.

:02:30.:02:32.

I really like the look of your crab,- really like the look of it.

:02:32.:02:37.

It starts with that spicy crab mix with the sweet tomato

:02:37.:02:42.

and your avocado all running through- it, which is lovely and soft.

:02:42.:02:47.

And then you finish offwith almost that grapefruit flavour coming from the yuzu.

:02:47.:02:51.

It is a really good dish, it's really well flavoured, it's really well made,

:02:51.:02:54.

and I like it a lot.

:02:54.:02:58.

Nick's main is roasted duck breast with braised red cabbage,

:02:58.:03:03.

bordelaise potatoes and a redcurrant sauce.

:03:03.:03:12.

Mmm! That's good flavours.

:03:12.:03:14.

There's sweetness in there and there's a little bit of sharpness as well,

:03:15.:03:17.

and a tiny little bit of Pernod.

:03:17.:03:20.

The sauce and the cabbage match the duck brilliantly, absolutely brilliantly.

:03:20.:03:22.

There's a couple of little issues on there, but the taste of it together is really good,

:03:22.:03:26.

For dessert, Nick has made a warm treacle tart with pecan brittle vanilla ice cream.

:03:27.:03:35.

There is a trick with treacle tart, and that is enough lemon juice to be able to offset

:03:35.:03:39.

the real sweetness of the syrup with a sharpness.

:03:39.:03:43.

And your tart is fantastic!

:03:43.:03:47.

Good on you.

:03:47.:03:51.

Thank you. It's been a privilege...

:03:51.:03:54.

and when I think now about how far you've come and the food that you've cooked today,

:03:54.:04:00.

then I've got to say an honour.

:04:00.:04:03.

We'll call you back in as soon as we've worked out who our winner's going to be.

:04:03.:04:04.

Thank you.

:04:04.:04:12.

Three celebrities come in here, put their heart and soul in this competition,

:04:12.:04:16.

and that, what they have delivered today,for me, brings me joy, absolute joy.

:04:16.:04:26.
:04:26.:05:03.

But only one of you can be our winner.

:05:03.:05:13.
:05:13.:05:17.

Our

:05:17.:05:17.

Our Celebrity

:05:17.:05:18.

Our Celebrity MasterChef

:05:18.:05:28.
:05:28.:05:38.

Our Celebrity MasterChef champion is... Phil! Yes! Well done.

:05:38.:05:44.

Well done. Well done.

:05:44.:05:54.
:05:54.:06:02.

Right, it is that time of the show to answer some of your food

:06:02.:06:06.

questions. Each caller helps to decide what Nik is eating at the

:06:06.:06:12.

end of the show. So, first on the line is Meera from London. What is

:06:12.:06:22.
:06:22.:06:22.

the question? How can I make a good tartare sauce? 6 hundred mills of

:06:22.:06:28.

oil, a little bit of vinegar, mustard. Bring it together. Add

:06:28.:06:38.
:06:38.:06:43.

into that, you need hard boiled eggs, chives, parsley. Keep is as

:06:43.:06:49.

tight as possible. Do you use vegetable oil or

:06:49.:06:54.

rapeseed oil? Either one. There you go. What dish would you

:06:54.:06:59.

like to see at the end of the show? I love duck, but it will have to be

:06:59.:07:07.

squid. Now, Glenn sirbgs, is, what

:07:07.:07:12.

question do you have for us. I would like to know about a malt

:07:12.:07:19.

vinegar that is not so tart. There are so many vinegars, white wine,

:07:19.:07:29.

nut flavours too. You can use that to do any kind of

:07:29.:07:35.

pickling, yues any wine you want. What dish would you like to see the

:07:35.:07:40.

at the end of the show? Heaven, please.

:07:40.:07:50.
:07:50.:07:50.

Stella, what is your question? have been given a hare.

:07:50.:07:56.

Select a recipe, go online and search them out, about a jugged

:07:56.:08:02.

hare is a classic. Red wine and thickened with the blood.

:08:03.:08:12.

And also you can cook a chausseur, that is the key, though, long, slow

:08:12.:08:16.

cooking. What dish at the end of the show would you like to see?

:08:16.:08:23.

Heaven, please. Now, Less, what is your question?

:08:23.:08:29.

have sole. What is the best way to cook them Megrim sole. This are

:08:29.:08:35.

stunning. Kept whole, grilled under the grill. Take the fillets off and

:08:35.:08:43.

dee-fry them. Do little goujons with flour, breadcrumbs, dropped

:08:43.:08:48.

into the fryer, delicious. Season the flour into the beaten

:08:48.:08:53.

egg and use the Japanese breadcrumbs they are called panko.

:08:53.:08:58.

What dish would you like to see, food heaven or food hell? Food hell,

:08:58.:09:03.

please. Robert, from Cheshire, what is your

:09:03.:09:09.

question, please? The easiest way to make crab cakes. Start off with

:09:09.:09:16.

mashed potato. Pick the crab meat. Pop it in there with chillis and

:09:16.:09:20.

coriander. Black pepper. Mix it together. You can coat them or not.

:09:20.:09:25.

I like to coat them. Leave them in the fridge before you cook them.

:09:25.:09:33.

What about the quantity? One part potato, three parts crab? Yes.

:09:33.:09:37.

Good luck with that. What dish would you like to see at

:09:37.:09:44.

the end of the show, food heaven or food hell? Food heaven, please.

:09:44.:09:51.

Now, the three-egg omelette challenge. Ashley, who would you

:09:51.:09:55.

like to beat on the board? Well it has to be Tom.

:09:55.:10:05.
:10:05.:10:30.

Now, the clocks are on the screens, Don't applaud that?! Good luck with

:10:30.:10:34.

this one. I've seen a lot of things on

:10:34.:10:41.

Heston's programmes, but even he would be impressed with that?

:10:41.:10:48.

tastes amazing! Quick, grate the cheese on it now! Chef, you have

:10:48.:10:54.

half of the omelette in the pan here. Yeah, yeah, diet! It is kind

:10:54.:10:59.

of there. Ashley? Terrible.

:10:59.:11:05.

You did it in 21 .1 6 seconds. You have a lot of things in your

:11:05.:11:09.

kitchen back at Dinner, this is going on your wall. I get the

:11:09.:11:15.

feeling when you are in the kitchen, all of the chefs will be making you

:11:15.:11:25.
:11:25.:11:26.

omelettes! Tom? Did you beat your time? You wanted to beat Mr Rankin

:11:26.:11:33.

didn't you? Way off. Not good.

:11:34.:11:37.

Right will Nik get his food heaven, pan roasted duck breast with a

:11:37.:11:40.

spicy ginger chutney? Or his food hell, crispy breaded squid with a

:11:40.:11:42.

Japanese ponzu dressing. Tom and Ashley will make their choices

:11:42.:11:45.

whilst you watch another great food TV moment from the legendary Keith

:11:45.:11:48.

Floyd. He's in the Spanish capital of Madrid today and he's tucking

:11:48.:11:51.

into pretty much everything the country has to offer. Now, we have

:11:51.:11:59.

a practical joker on the show, this is my board and this is Harry's,

:11:59.:12:04.

Harry, we are back in six weeks, sort it out! He is going mental

:12:04.:12:14.
:12:14.:12:16.

over there. One second... Enjoy this. Here is

:12:16.:12:26.
:12:26.:12:49.

I have decided to cook you some breakfast today. Basically, there

:12:49.:12:55.

are two kinds of breakfast. The international hotel stuff, eggs

:12:55.:13:00.

fried and flabby bacon or the real Spanish breakfast. It could be

:13:00.:13:05.

something sweet, with hot coffee and hot chocolate, or the savoury

:13:05.:13:11.

breakfast, fresh bread with garlic, olive oil and munched down with a

:13:11.:13:15.

refreshing glass of chilled red wine. No better way to start the

:13:15.:13:20.

day. Go back to work after the wonderful breakfast. Plant a few

:13:20.:13:30.

trees, dig a if you roads, sell a few hats. Then it is time for 11s.

:13:30.:13:35.

And 11s, well, after a hard morning in the office, it can be anything

:13:35.:13:44.

you fancy. Potait ows with -- potatoes with

:13:44.:13:51.

chilli. Potatoes in mayonnaise. Some octopus or fillets of fish mar

:13:51.:13:56.

naited in olive oil and vinegar. Washed down... With a refreshing

:13:56.:14:03.

glass of chilled very mouth. Do you know it is nearly lunch

:14:03.:14:13.
:14:13.:14:16.

time! No, no, no! This is not exactly lunch. You see, in Madrid

:14:16.:14:21.

and throughout Spain, just before lunch they pop out for an aperitif

:14:21.:14:28.

and a tapas. This is from the bask country it is a great crab baked in

:14:28.:14:34.

tomato sauce and a little bit of paella.

:14:34.:14:43.

And... Just to get your appetite going, a little fresh prawn

:14:43.:14:51.

vinaigrette. Because now it is almost lunch time, a little sip of

:14:51.:14:55.

chilled sherry to get the taste buds going because it is lunch and

:14:55.:15:00.

then of course, after lunch, there is not exactly more work, it is

:15:00.:15:05.

called a seista! Here in Madrid, what is so exciting for me is that

:15:05.:15:13.

all of the threads of Spanish Gas on me come to the heart of Spain.

:15:13.:15:21.

I could have octopus, fried fish, marinated clams, or tripe, I could

:15:21.:15:31.

have roast suckling pig, but I decided not to have, however, the

:15:31.:15:36.

pig's trotters with oisters and monkfish. I settled instead for a

:15:36.:15:41.

lobster and wonderful it was too. I would not ease vast amounts like

:15:41.:15:46.

this if I were at home, but the Spanish go for it in a major way.

:15:46.:15:52.

There is talk, silly talk of doing away with the tradition of the

:15:52.:15:56.

seista, but I think it is a wonderful idea, one that the whole

:15:56.:16:01.

of the European community should embrace.

:16:01.:16:07.

It is the stuff that dreams are made of. What a day it has been. My

:16:07.:16:12.

liver has been immersed in the real Spanish way of life. From the bred

:16:12.:16:20.

and the oil i oil at breakfast time, to the tapas, the lunch and the

:16:20.:16:24.

seista and now the dinner, a roast suckling pig. Delicious indeed. You

:16:24.:16:29.

may think that I have a wonderful life. Of course I do. It is great

:16:29.:16:34.

to visit capital cities, Paris, Madrid, but it is not the place to

:16:34.:16:43.

get the real inspiration from. But now I'm going to creep off into

:16:43.:16:47.

a sleepy, dusty Spanish village, out there in the back of beyond and

:16:47.:16:50.

find a little place where I can create what I think, now I've been

:16:50.:16:54.

in Madrid for a day, what I think Spain is all about.

:16:54.:16:59.

In the mini breaks there is sadness when you have to say goodbye not

:16:59.:17:05.

only to people, but to things, like Julia, my bus. It has brought me

:17:05.:17:09.

from Malaga to Madrid. So, what I am going to do is cook a little

:17:09.:17:14.

snack for the driver. This is a simple dish. Come down here, Clive,

:17:14.:17:22.

and have a look it is cubes of stale bread, fried in garlic

:17:23.:17:28.

flavoured olive oil with paprika, it also has eggs, bacon, fried

:17:28.:17:33.

onion and garlic. You think that is simple, indeed it is. It is a dish

:17:33.:17:38.

that comes from and luecha, and it is well-known throughout Spain, but

:17:38.:17:44.

the secret of it is getting it tossed up nicely in lovely olive

:17:44.:17:48.

oil. So the onions go in first. They have been fried a little bit.

:17:48.:17:56.

With a little bit of bacon and mountain ham. Like that.

:17:56.:18:06.
:18:06.:18:07.

Then you toss in the cubes of bread. It is now that the bread take on

:18:07.:18:13.

the flavours of the ham, the bacon, the onions and the garlic. You may

:18:13.:18:17.

think that is simple, but now the tricky bit, the bit of frying the

:18:17.:18:24.

egg. In seven years, do you know, I have never fried an egg on TV?!

:18:24.:18:33.

Clive, close up. Hot oil, one egg... Two eggs. Now, back up to me. My

:18:33.:18:38.

friend, when he interviews an aspiring young cook, he does not

:18:38.:18:48.
:18:48.:18:50.

give a long lengthy discussion, ejust asks them to fry an egg. If

:18:50.:18:55.

they do that well, they get past the kitchen door. Simple as that.

:18:55.:19:05.
:19:05.:19:09.

Any way, here the eggs are ready. I will assume that Raphael will

:19:09.:19:14.

like his eggs slightly underdone. So, to complete the dish, the

:19:14.:19:21.

lovely fried eggs with the croutons with the ham, bacon, and the garlic.

:19:21.:19:25.

Now, I will ask the driver if he can face eating a bit of this. Have

:19:25.:19:33.

a go at that. I hope you like it. I hate this part when I have to

:19:33.:19:38.

give food to strangers. Is it good? Great.

:19:38.:19:45.

Authentic? Yes. I will trot along then. Right, it's

:19:45.:19:49.

that time of the show where we find out whether Nik will be facing

:19:49.:19:52.

either food heaven or food hell. Your food heaven would be this duck

:19:52.:19:56.

which I'd pan roast then serve with a spicy chilli and ginger chutney,

:19:56.:20:06.
:20:06.:20:06.

asparagus and purple sprouting broccoli. Nice and simp.

:20:07.:20:12.

However the squid. That is the tentacles.

:20:12.:20:15.

Or you could be facing food hell, squid which I'd fry in breadcrumbs

:20:15.:20:18.

and serve with a japanese dressing called ponzu made with yuzu juice,

:20:18.:20:25.

eggs and rice wine vinegar. What do you think you're getting? Well, it

:20:25.:20:32.

was down to these guys. Ashley wanted to see the squid cooked.

:20:32.:20:38.

Tom? Be gentle, mate. He is a gentle giant. He has chosen

:20:38.:20:43.

the duck. Good man! He is.

:20:43.:20:48.

Now, I am going to render the fat on the duck down. Don't Putney oil

:20:48.:20:56.

in there. Basically we want to make sure that is nice and crisp.

:20:56.:20:59.

Can you prepare the asparagus, Ashley, please.

:20:59.:21:03.

Ashley, please. There is the broccoli.

:21:03.:21:07.

So that cooks in a dry pan. You don't need to touch it. I have the

:21:07.:21:11.

grill nice and hot. Next we make the chutney.

:21:11.:21:21.

We are using this ginger. You can use this or you can use galanghal.

:21:21.:21:24.

It is another variety of ginger. The difference is the colour and

:21:24.:21:28.

the texture. This is more woody. With ginger you

:21:29.:21:35.

have to buy it with a smooth skin. If it is dry it has been sat on the

:21:35.:21:40.

shelf too long. There is lots of heat in ginger.

:21:40.:21:44.

What we are going to do, we are not going to peel it of the that way we

:21:44.:21:48.

get the spice inside our dish as well.

:21:48.:21:52.

You basically take the whole ginger like that and cut it through. This

:21:52.:21:57.

is great for people who don't like peeling ginger. Some people see it

:21:57.:22:00.

as fiddly. We are adding a bit of heat to this.

:22:01.:22:08.

We are using dried chilli and fresh chilli. So we chop these up like

:22:08.:22:11.

that Using the seeds. A bitle oil that

:22:11.:22:16.

goes in here, and in there are fresh curry leaves.

:22:16.:22:24.

We put the fresh curry leaves. I have sesame seeds, black onion

:22:24.:22:29.

seeds, cumin seeds and mustard seeds.

:22:29.:22:35.

All we are are going to do with that is take the curry leaves and

:22:35.:22:40.

throw the whole lot into the pan first of all. They go in with the

:22:40.:22:45.

spices. Leave the sesame seeds out for a

:22:45.:22:51.

second. Toast these off slightly. And now we add the ginger.

:22:51.:22:56.

All of the ginger goes in. That's a lot of ginger.

:22:56.:23:00.

It is, but smell that. Oh, yes.

:23:00.:23:10.
:23:10.:23:11.

En An amazing smell. It smells fantastic! Kebab and a

:23:11.:23:21.
:23:21.:23:22.

curry! There was me trying to be sophisticated! Now we need a

:23:22.:23:26.

cartouche. Start with a square and fold it

:23:26.:23:34.

around. Now the duck is in the oven, you

:23:34.:23:39.

evenly -- only need eight minutes in the oven.

:23:39.:23:42.

Now, over here I need a little bit of the water.

:23:42.:23:51.

A touch of this. That sits in there. The cartouche is sitting on top

:23:51.:23:56.

instead of a lid. Clever.

:23:56.:24:03.

It is not that clever, really! don't get out that much! We cook

:24:03.:24:09.

this on a gentle, low heat. We have this. It almost drys out whilst it

:24:10.:24:19.

is cooking. We have this ginger mixture.

:24:19.:24:23.

You mentioned this was the last time you are cooking on the stove,

:24:23.:24:29.

but we are getting a whole brand new set. We have had a wine fridge

:24:29.:24:37.

delivered. Wow! So, a wine fridge it is 8ft

:24:37.:24:43.

high, apparently. Is it full? It is for Kenny at kins

:24:43.:24:49.

when he comes on! We are blending this now. The new set will be an

:24:49.:24:54.

amazing set. I think that people will love it

:24:54.:25:00.

This is tamarind. Can you explain that? It is a dried fruit,

:25:00.:25:10.
:25:10.:25:12.

basically. Where is Glynn when you need him ?!

:25:12.:25:18.

It is like a sea pod. The tricky thing is getting rid of the seeds.

:25:18.:25:24.

You need to beat it. I'm glad you said that, I didn't

:25:24.:25:31.

have a clue! How hot was that oven? Very, very hot. That has gone in

:25:31.:25:38.

there as hot as your oven goes, really. About 220 degrees on a

:25:38.:25:42.

conventional oven. A really, really hot oven. That has

:25:43.:25:49.

had eight minutes in there. Leave it to rest.

:25:49.:25:57.

Now the asparagus is cooking away. I think what we are going to do is

:25:57.:26:02.

season this with lime juice just at the end. The tamarind is sharp in

:26:02.:26:06.

taste. I have added the palm sugar. You

:26:07.:26:14.

would not use normal sugar, just use the palm sugar. It tastes so

:26:14.:26:20.

good. We are getting new blenders as well! Tom, can you slice the

:26:20.:26:30.
:26:30.:26:38.

duck for me? I will do. Now the asparagus is ready.

:26:38.:26:43.

Lovely asparagus, chef. Better than the omelette.

:26:43.:26:49.

And now a few bits of broccoli. Tom, you can put the duck on it.

:26:49.:26:55.

Yes, chef. Then you have a little bit of oil

:26:55.:27:03.

to drizzle on that, please. See that looks good on its own,

:27:03.:27:10.

then, what you do is use some of this. This is where you really get

:27:10.:27:15.

the flavours from. I would serve it like that at home,

:27:15.:27:21.

but we have these Michelin-star boys here, so you do that, that is

:27:21.:27:26.

an extra �20. Now, you get to dive in. The ginger

:27:26.:27:32.

is nice and hot and spicy. It goes well with that.

:27:32.:27:38.

No chips?! No chips! Peter Richards has chosen a Brown Brothers

:27:38.:27:43.

Tarrango. �7.99, another bargain wine. We have had some great wines

:27:43.:27:49.

on the show and Peter has chosen some really cracking ones today.

:27:49.:27:56.

Dive into that. Oh,... What do you reckon? That

:27:56.:28:03.

fire is not from the chilli, it is from the ginger and skin that goes

:28:03.:28:08.

with it. That chutney will work well with salmon. So in the summer,

:28:08.:28:12.

pan-fry the salmon and serve that with it. You can leave it in the

:28:12.:28:17.

fridge it will last for four or five days.

:28:17.:28:21.

Use the palm sugar and tamarind when you can get it. Best of luck

:28:21.:28:29.

with the album and the tour. The album is called? It is called Eight.

:28:29.:28:33.

Well, good luck with that. Well that's all from us today on

:28:33.:28:35.

Saturday Kitchen Live. Thanks to Ashley Palmer-Watts, Tom Kerridge

:28:36.:28:39.

and Nik Kershaw. Cheers to Peter Richards for the wine choices. All

:28:39.:28:41.

of today's recipes are on the website. Go to:

:28:41.:28:43.

bbc.co.uk/saturdaykitchen. We're taking a break from cooking live on

:28:43.:28:46.

a Saturday but don't panic, I'm back tomorrow with more of our Best

:28:46.:28:50.

Bites to share with you. That's over on BBC2 at 10am and they'll be

:28:50.:28:53.

continuing throughout the summer so you won't be short of great recipe

:28:53.:28:56.

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