:00:00. > :00:10.No you're not dreaming, it is 9.15, so wake up and get the coffee
:00:11. > :00:13.on and enjoy our menu of mouth-watering recipes from some
:00:14. > :00:42.I'm joined by two of the country's most bleary-eyed,
:00:43. > :00:46.First, the Birmingham man with a Michelin star and an army
:00:47. > :00:50.Yes it's the yummy Brummie, Glynn Purnell.
:00:51. > :00:52.Next to him is a new face to Saturday Kitchen.
:00:53. > :00:55.She's the head chef at the iconic Savoy Grill restaurant
:00:56. > :01:01.The place where the great Escoffier himself once cooked.
:01:02. > :01:11.So Glynn, what are you making for us today?
:01:12. > :01:20.I'm going to do a guinea fowl Maryland. It is a classic dish. We
:01:21. > :01:24.have this strange banana with it. It is a great dish. Ben An and
:01:25. > :01:29.sweetcorn and chicken? Normally chicken. We're going to deep fry the
:01:30. > :01:47.Ben An. -- temp max. The Sans Nancy. And going to be steaming mussels,
:01:48. > :01:49.with Clementine hollandaise. And the secret is cooking it in the bag?
:01:50. > :01:52.Definitely. So two dishes from our
:01:53. > :01:54.chefs, that sound tasty even There's also some classic archive
:01:55. > :02:00.servings from Rick Stein, The Hairy Bikers,
:02:01. > :02:02.Mary Berry and the great Antonio Now, our special guest
:02:03. > :02:09.today is probably one of the most After
:02:10. > :02:11.his unforgettable performance in The Office alongside Ricky Gervais
:02:12. > :02:17.he's gone on to work with Johnny Depp in The Pirates of the Caribbean
:02:18. > :02:21.and Stephen Spielberg in his movie He's back on the small screen
:02:22. > :02:25.at the moment in the second series of his award winning BBC comedy
:02:26. > :02:27.show, Detectorists. Welcome to Saturday Kitchen,
:02:28. > :02:39.Mackenzie Crook. Great to have you on the show. I
:02:40. > :02:43.knew a big foodie? -- are you a big foodie. Look at me, and a big lad
:02:44. > :02:49.and I like my food. Do you get time to cook much? I do enjoy cooking. I
:02:50. > :02:53.have only recently learned, it is becoming a dad, but I enjoy it. The
:02:54. > :03:00.series you are enjoyed in -- involved in, an award-winning series
:03:01. > :03:03.and you are doing a bit of everything, directing, acting,
:03:04. > :03:09.writing. How does that feel? It is the first time in years that I have
:03:10. > :03:13.worked properly hard. I wrote it, I directed it, and I have to go in
:03:14. > :03:17.every day. Actors are not usually used to going in every day and
:03:18. > :03:22.working all day. We will talk about the programme later but here, you're
:03:23. > :03:30.going to talk about food. At the end of today, we will either cook food
:03:31. > :03:33.heaven or health review. -- food health.
:03:34. > :03:35.It's up to the guests in the studio
:03:36. > :03:45.Lobster, or any crustacean. When I was a kid, it was always this
:03:46. > :03:50.unattainable thing that only the richest people were eating. When I
:03:51. > :03:51.tried it, it lived up to its expectations. That is the thing I
:03:52. > :04:03.would normally choose. Controversially, slightly, I have
:04:04. > :04:07.gone forth fruit. Get rid of it. Vegetables, I am a big fan of it,
:04:08. > :04:08.and that is how I get my vitamin intake, but fruit, I could do
:04:09. > :04:09.without. So it's either lobster or
:04:10. > :04:12.a classic fruit dessert. For food heaven, I'm going to use
:04:13. > :04:15.the lobster to make an absolute The pasta is filled
:04:16. > :04:18.with lobster and fresh basil. It's blanched and served
:04:19. > :04:21.in a sauce made with chicken stock, carrots, celery, garlic, brandy,
:04:22. > :04:25.cream, and the lobster shells. It's finished with chopped tomato,
:04:26. > :04:28.chives and a little samphire. Or Mackenzie could be
:04:29. > :04:31.having food hell, a fruit dessert and I've got one in
:04:32. > :04:35.mind that would be on many people's food heaven list I reckon, a steamed
:04:36. > :04:37.apple sponge with custard. I'll add cooked Bramley
:04:38. > :04:40.apples to golden syrup then top it with a classic lemon
:04:41. > :04:42.and vanilla sponge batter. then served with plum and pear
:04:43. > :04:50.and piping hot custard. How does that sound? Pretty good,
:04:51. > :04:58.apart from the apples and pears. If you'd like the chance to
:04:59. > :05:01.ask either of our chefs a question A few of you
:05:02. > :05:04.will be able to put a question to us,
:05:05. > :05:09.live, a little later on. And if I do get to speak to you,
:05:10. > :05:11.I'll be asking if you want Mackenzie to face
:05:12. > :05:14.either food heaven or food hell. You can also send us your questions
:05:15. > :05:29.through social media by using Are you hungry? Starving. Let's
:05:30. > :05:37.speak to Glynn Purnell. You are making a classic dish, about... When
:05:38. > :05:41.I come on the show, I like to do something different and challenge
:05:42. > :05:45.myself. I like to challenge you as well. We have guinea fowl, and you
:05:46. > :05:51.could use pheasant, but chicken is what you would normally use, so
:05:52. > :05:56.guinea fowl, it is closer to game, so it is an introduction to game.
:05:57. > :06:00.But it is not strong, like pheasant and partridge and gross. It is a
:06:01. > :06:08.good start. Exactly. We're going to take off the legs. Can you start
:06:09. > :06:12.making a sweetcorn pureed, so we have some sweetcorn and cauliflower
:06:13. > :06:17.and a bit of butter? Bring that up to temperature and then roasted
:06:18. > :06:22.down. The guinea fowl, I will take off the breasts. And then we will
:06:23. > :06:28.roll it in some cajun spice, paprika and powdered ginger. Just to give
:06:29. > :06:36.the outside a bit of a kick. I like a bit of spice, coming from
:06:37. > :06:41.Birmingham. Is that why you have the spice? Because normally it would be
:06:42. > :06:45.just sweetcorn and banana. Normally it would be a sweetcorn fritter. But
:06:46. > :06:51.we are going to do the banana as the footer. But I will show you that
:06:52. > :07:04.when we get closer. I like to live on the edge. I have got my guinea
:07:05. > :07:08.fowl breasts, and I have left on, it is great to roasted whole, guinea
:07:09. > :07:11.fowl. I thought the best introduction to guinea fowl, cook it
:07:12. > :07:20.like chicken. Have you tried that before? I don't think so. It looks
:07:21. > :07:25.like pheasant. The corn is that on as well. We're going to caramelised
:07:26. > :07:35.sweetcorn in another pan. I will blaze that with syrup. We have never
:07:36. > :07:43.had that on. It is like maple syrup but it is from the birch tree. It is
:07:44. > :07:50.originally from Estonia, and I don't know whether it was lost or he got
:07:51. > :07:56.Google maps wrong, but it is Estonian. So a guy from Estonia
:07:57. > :08:01.knocked on the back door of your restaurant in Birmingham, selling
:08:02. > :08:09.this? Yes, but I think he was a Brummie. Is it edible? Have we
:08:10. > :08:19.tested this? It is absolutely delicious. More better than maple
:08:20. > :08:24.syrup. -- more bitter. So we colour the guinea fowl breast with spice.
:08:25. > :08:27.And a little bit of seasoning. A classical Maryland, that is the only
:08:28. > :08:35.bit I am paying attention to. It is a cream gravy. So we're going to get
:08:36. > :08:43.the breasts and then we will make a beautiful... And it is all about the
:08:44. > :08:52.banana. Exactly. Why the cauliflower? It gives it a smooth
:08:53. > :08:55.consistency. So now, there is two times in this dish where you might
:08:56. > :09:04.need to wear a crash on it and this is the first one. Thank you. I said
:09:05. > :09:11.you might need a crash on it. There is a leek in the roof. Once that has
:09:12. > :09:20.burned out... That has taken the hairs off! Smell! You smell like
:09:21. > :09:31.pork, James. You smell like crackling. Don't judge me, I'm
:09:32. > :09:35.dangerous. Get it in the oven! I can't believe you have burned at the
:09:36. > :09:39.hairs off my arm! The guinea fowl is in the oven and James is in
:09:40. > :09:45.hospital. We will carry on. We have our guinea fowl breasts here. We
:09:46. > :09:54.will glaze the pan. What is the other think Iraq -- what is the
:09:55. > :10:00.other thing? We want it almost scorched, finished with butter, and
:10:01. > :10:05.then we will show in -- throw in the birch syrup, to almost get a sticky
:10:06. > :10:15.toffee flavour. And then we're going to glaze the guinea fowl pan. This
:10:16. > :10:21.is the next dangerous trick. We're going to, it is really important,
:10:22. > :10:24.the banana needs to be black. When it is in the basket and you are
:10:25. > :10:29.going to throw them away because they are too ripe, it is dry, room
:10:30. > :10:35.temperature, and it is going in the fryer with the skin on. Without
:10:36. > :10:40.bursting the skin? Don't appears the skin because it will explode. In the
:10:41. > :10:47.it goes. And I'm going to leave you to watch that. And I will go back
:10:48. > :10:53.over here. So we have some stock in here. When is it ready? You will
:10:54. > :10:58.hear it when it is ready. You will definitely know. If you would like
:10:59. > :11:09.to put you would like to put your questions to our chefs, call us on
:11:10. > :11:13.this number: Calls are charged at the standard network rate.
:11:14. > :11:30.So I'm doing a reduction, blazing the pan. A little bit of cream. You
:11:31. > :11:39.have to be careful with this? Yes. And when you are doing the flambe,
:11:40. > :11:49.don't stand to near. So it is a bit like maple syrup, this? Exactly. How
:11:50. > :11:57.was that? At it. Take it out. Sorry, McKenzie, we're not normally like
:11:58. > :12:06.this. So that will caramelised. The sauces ready. -- the sauce is ready.
:12:07. > :12:10.So if you don't have that guy selling it around your house, maple
:12:11. > :12:16.syrup? I think so, but I'm not sure. If not, finish the sweetcorn with
:12:17. > :12:26.brown sugar, mosque of adult sugar, because that melts quickly. --
:12:27. > :12:39.must've adult. So the guinea fowl, I'm going to carve it. I will get
:12:40. > :12:42.you a spoon for that. It is a recipe from your restaurant? Because you
:12:43. > :12:46.have a new book? I am working on a book. This is mainly for you, it is
:12:47. > :12:50.in the old book. I like to come on Saturday Kitchen and challenge
:12:51. > :12:59.myself. You like to challenge me, by the sounds of things! I am working
:13:00. > :13:04.on a new book, and my handwriting is not very good so it will probably be
:13:05. > :13:12.out next year sometime. The banana has gone gooey and the natural sugar
:13:13. > :13:20.is being released. So that has been glazed with syrup. And the breast of
:13:21. > :13:30.guinea fowl, checking, pheasant would be fantastic. Sweetcorn
:13:31. > :13:35.pureed, blitzed. And that cauliflower, is that to give its
:13:36. > :13:45.stability? Stability. And the only thing that has made land is the
:13:46. > :13:57.gravy. -- Maryland. It looks great. Beautiful. So give us the name of
:13:58. > :14:00.this dish? This is guinea fowl Maryland with a deep-fried dangerous
:14:01. > :14:22.banana and a creamy sweetcorn pureed. It certainly is. Dive into
:14:23. > :14:27.that. The first in history to try it. You don't have to eat a banana.
:14:28. > :14:35.I'm not going to start slapping it off before I've tried it. Tasted the
:14:36. > :14:43.sweetcorn. It's got a nice spice on it. Guinea fowl? It is delicious,
:14:44. > :14:49.was expecting it to be put in, syrup and fruit in your dinner... LAUGHTER
:14:50. > :14:52.And old-fashioned place. But it's amazing. Teeth really good, there
:14:53. > :14:53.you go. Right, let's get some wine to go
:14:54. > :14:55.with this. Our wine expert Susie Barrie has
:14:56. > :14:58.been in Surrey this week, so let's see what she's chosen to go with
:14:59. > :15:13.Glynn's glorious guinea fowl. Today I've come to the beauty of the
:15:14. > :15:18.little town of Farnham to have a look around and to wonder its
:15:19. > :15:39.cobbled streets in search of this week's winds. -- wines.
:15:40. > :15:46.The first decision when it comes to choosing a wine for the guinea fowl
:15:47. > :15:49.is whether to go for white or red. Though guinea fowl suits both, when
:15:50. > :15:56.you add the sweetcorn, birch syrup and banana, the choice is easy. This
:15:57. > :15:59.is definitely a white wine dish. With the Cajun spice, one
:16:00. > :16:03.possibility is to choose a wine with a touch of sweetness, something like
:16:04. > :16:17.this lovely honeyed Alsace Pinot greasier. -- Gis. I've chosen the
:16:18. > :16:23.Zenato Villa Flora Lugana from Italy. Italy is home to a massive
:16:24. > :16:30.range of grape varieties and food friendly wines and it's worth
:16:31. > :16:36.looking aeons keynote Grigiot and trying some of the more characterful
:16:37. > :16:44.winds like this one. Gently aromatic and floral. -- more characterful
:16:45. > :16:48.wines. The first thing you notice when you taste this wine is that
:16:49. > :16:52.it's full of yellow fruit and peach flavours that tie in perfectly with
:16:53. > :16:57.banana and sweetcorn. It has refreshing acidity to cut through
:16:58. > :17:04.the richness of the Queen source and has enough weight to cope with the
:17:05. > :17:09.guinea fowl. -- cream sauce. It's a fruity wine for a fruity dish from
:17:10. > :17:11.our favourite fruity Brummie chef, what could be better than that?
:17:12. > :17:21.Cheers! Too much fruit in there for you.
:17:22. > :17:27.Nice, not of sweetness going on. I really like it. Lots of people on
:17:28. > :17:36.social media saying, do I smell like burnt butter? It's like crackling
:17:37. > :17:41.and butter. What do you reckon? Once you get over the singed TV
:17:42. > :17:46.presenter... Not bad. Fantastic, really nice married together. You
:17:47. > :17:47.couldn't rehearse that, could you? Coming up,
:17:48. > :17:55.Kim has a stunning sea bass recipe up, I will be doing sea bass en
:17:56. > :18:00.pappilotte with lemon tile hollandaise. -- Clementine
:18:01. > :18:04.hollandaise. And don't forget you could ask
:18:05. > :18:07.either of our chefs a question if Right, let's get more
:18:08. > :18:10.Far Eastern food inspiration from Rick Stein.
:18:11. > :18:12.He's travelling by river through Vietnam today and is on the hunt for
:18:13. > :18:29.ingredients to make the country's We got off the boat at a market
:18:30. > :18:34.because I wanted to buy ingredients to make a pho, the classic
:18:35. > :18:39.Vietnamese soup which is becoming really popular in the West because
:18:40. > :18:43.it's light, healthy and very tasty. The Chinese ruled here until 1000
:18:44. > :18:51.years ago and some of those influences live on. What are they
:18:52. > :18:58.doing? They are wishing success to this shop's owner. Going into his
:18:59. > :19:04.shop to bring him good luck for the year? Yes, exactly. Just like
:19:05. > :19:12.Padstow on May Day, going into everybody's houses, the same the
:19:13. > :19:17.whole world over. It's very hot today, you should have your hat. One
:19:18. > :19:28.of these? I'm worried I might look silly in it. That's better, how do I
:19:29. > :19:33.look? Do I look all right? Like a Vietnamese. I bet. Come on, then.
:19:34. > :19:41.These are the right noodles, rice noodles? Yeah, everything is a rice
:19:42. > :19:52.noodle. For pho. This one is for pho. They are nice, the wider ones.
:19:53. > :20:04.OK, we need four for four phos. 7000 dong for one kilo. What's in them? I
:20:05. > :20:07.Salah and water? Yes. I get slightly apprehensive about David the
:20:08. > :20:11.director because I know him well enough and especially when we're in
:20:12. > :20:14.a market I worry about all the bizarre things that might be going
:20:15. > :20:20.through his head. Ever thought of eating dog? Eating dog year? I don't
:20:21. > :20:24.want to eat dog you are not going to make me eat dog. Didn't say I would.
:20:25. > :20:28.Every time you get food writers coming out here, the one thing they
:20:29. > :20:33.always do is eat dog, it's like, look at me, how daring I'm being,
:20:34. > :20:36.eating dog, it's disrespectful, I don't want to each dog. I don't want
:20:37. > :20:41.to beat snake either before you mention it. I wasn't going to. My
:20:42. > :20:46.friend Johnny came out and had snake, I said, what it like? You
:20:47. > :20:49.said it's like eels, but it has hard frightful. I don't want to eat that
:20:50. > :21:04.either. Monkey brains? It's no exaggeration to say the
:21:05. > :21:09.reason I'm in Vietnam is because of this dish, pho. I first came across
:21:10. > :21:15.it watching Keith Floyd's programme, far-flung Floyd, difficult to say,
:21:16. > :21:20.in the early 90s. When I saw it, I thought, that's perfect south-east
:21:21. > :21:24.Asian food to me. Here I am. I'm going to make one. I've been cooking
:21:25. > :21:28.this dish for about, I don't know, ten years. I just came here to see
:21:29. > :21:32.if what I was doing was right, because in the end I got it from a
:21:33. > :21:38.recipe book. I'm pleased to say it's just about right, but I've been
:21:39. > :21:43.shown how they do it. Slightly different. This is how it's done. I
:21:44. > :21:55.will take some shots and ginger and squash them. -- shall lots.
:21:56. > :22:01.They will go into a roasting pan. Before that, I will add some star
:22:02. > :22:11.anise, fennel seeds and cinnamon bark. Get them nicely roasting. Now,
:22:12. > :22:16.the shallots and ginger. The reason for roasting the spices and the
:22:17. > :22:23.shallots and ginger is to bring out the flavour, but I also think the
:22:24. > :22:26.aroma makes the cooking more enthusiastic. Talking to the
:22:27. > :22:30.Vietnamese, every time they talk about cooking, they are talking
:22:31. > :22:37.about the smell as well, it's part of what they do.
:22:38. > :22:46.Those roast spices, ginger, shallots, go in there. I didn't make
:22:47. > :22:52.this broth because it takes 24 hours to make. Hanoi is the best place to
:22:53. > :22:57.see broth being made, they use beef marrow bones, takes 24 hours, very
:22:58. > :23:04.gentle cooking, very important. The marrow, I think, gives the stock a
:23:05. > :23:11.texture, a slightly thick, slightly viscous texture. This is the bit I
:23:12. > :23:17.didn't realise they did, they take some onions, cut the white away from
:23:18. > :23:23.the green, put the white in the broth, in the stock. I'm going to
:23:24. > :23:27.slice the green up. Before I do that I want to thinly sliced this topside
:23:28. > :23:33.of beef. The idea is to cover the bowl with beef. The hot stock cooks
:23:34. > :23:39.it, it doesn't cook it too much. There we go. There is the beef
:23:40. > :23:47.sliced. Slice up the green part of the spring onion, very finely. The
:23:48. > :23:50.next thing is to keep the noodles. In south-east Asia noodles are
:23:51. > :23:55.always reheated in these wire baskets, dipped in hot water, then
:23:56. > :24:01.added to the bowl, so they are piping hot before the other
:24:02. > :24:05.ingredients are added. When making the stock for pho I've always
:24:06. > :24:10.thought it's very similar to a French beef concert May. Then I read
:24:11. > :24:17.it may have come from the French word meaning far. The war beef is
:24:18. > :24:23.layered on top of the noodles and it'll cook as soon as the boiling
:24:24. > :24:31.stock is added. Unlike certain people not far-away, I make my own
:24:32. > :24:35.to three macro from scratch from beef bones, not a stock cube
:24:36. > :24:40.insight. In go beansprouts and fresh herbs from the market, basil,
:24:41. > :24:45.coriander and mint. All that is left to do is add sliced Birds Eye Chile
:24:46. > :24:52.and fish source, a future use booms. Hope it's not too much. Then a
:24:53. > :24:57.squeeze of fresh lime, hot, salty and sour. There we go, hope it's
:24:58. > :25:05.good. I certainly enjoyed cooking it.
:25:06. > :25:16.I absolutely love it. Vietnamese writer said pho isn't a dish, it's
:25:17. > :25:19.an addiction like tobacco. Another said it's the soul of the nation, a
:25:20. > :25:29.contribution to human happiness. I totally agree. David the director
:25:30. > :25:34.has asked me to ask Mmm what she thinks, it's so embarrassing. Would
:25:35. > :25:46.you tell me what you think, Ang? Of course!
:25:47. > :26:00.The taste is really Vietnamese pho, but maybe a little too much fish
:26:01. > :26:04.source. Too many teaspoons. -- fish sauce.
:26:05. > :26:15.That pho looked perfect for a cold November lunchtime!
:26:16. > :26:18.One of my favourite soups to make at this time of year is carrot and
:26:19. > :26:21.coriander so I thought I'd show you how I make it now.
:26:22. > :26:27.I'm going to do it with a little crab beignet, little fritters. No
:26:28. > :26:32.fruit in this, you don't have to worry. We get our carrots on. I'll
:26:33. > :26:36.try to do this in real time, I say try to do, I've got to, because I've
:26:37. > :26:40.got nothing prepared. Chop the carrots and I can't find, get those
:26:41. > :26:45.intimate than they will go in a pan with a bit of onion. It's basically
:26:46. > :26:51.the flavour of the carrots that we want. We're going to use the stalks
:26:52. > :26:55.on the coriander as well. In the pan, the top but of a street in
:26:56. > :26:59.there, then we'll get all the ingredients in, in we go with
:27:00. > :27:04.everything else. At the same time, get our stock. Bit of vegetable
:27:05. > :27:11.stock. We'll get this boiling. Get this nice and hot. I'll add more
:27:12. > :27:16.carrots as it cooks. Congratulations on your career first of all, I was
:27:17. > :27:18.reading about you yesterday. For a career in acting, no formal
:27:19. > :27:21.training, most actors that year, they've been to college,
:27:22. > :27:26.university, acting schools, you never did that. It occurred to me I
:27:27. > :27:31.wanted to be an actor late on in my life, like, usually with actors it's
:27:32. > :27:34.a vocation, they've know what they wanted you since they were born. It
:27:35. > :27:39.didn't occur to me until I was in my late teens, early 20s. I couldn't
:27:40. > :27:42.stand the idea of going back to school so I went out on the stand-up
:27:43. > :27:47.circuit, did the cabaret circuit for years, that was my training. That
:27:48. > :27:52.interested, you have a story about Birmingham, didn't they produce one
:27:53. > :27:55.of your worst comedy gigs? With stand-up you have to go through the
:27:56. > :27:59.bad gigs, I had many, believe me, but the one that sticks out was in
:28:00. > :28:04.Birmingham. Where a tough crowd, you know. It involved food as well, the
:28:05. > :28:09.app just before me on the bill was doing some sort of... He was an
:28:10. > :28:14.illusionist doing a gross illusion where he pulled out organs from his
:28:15. > :28:21.body. If you still around? I don't know. -- is he still around. There
:28:22. > :28:28.were bits of raw liver around the venue, people started to throw raw
:28:29. > :28:34.liver. I've always been a big fan of offal, but... I've got a piece of
:28:35. > :28:39.liver in my pocket right now. It's tripping down the side of my leg.
:28:40. > :28:48.These are the crab beignets, it's basically like choux pastry. We're
:28:49. > :28:55.going to add the paprika and crab meat. In here we add eggs, just like
:28:56. > :29:02.choux pastry but with the addition of crab and paprika as well. From a
:29:03. > :29:08.muddy, you then ended up in The Office. -- from comedy. The original
:29:09. > :29:13.part for you was not for somebody like you. Apparently I've heard
:29:14. > :29:18.Ricky and Stephen say they wrote the part of Gareth for a much more
:29:19. > :29:28.Camacho kind of guy. You know, an Army guard. -- much more natural
:29:29. > :29:34.score macho. I did my audition and they went for somebody not so macho.
:29:35. > :29:36.To then do something like Pirates of the Caribbean, you then become a
:29:37. > :29:39.global name. That's Hollywood, what was that like to mark that
:29:40. > :29:50.transition was almost instant. I did the first Pirates of the
:29:51. > :29:56.Caribbean in between the two seasons of the Office. From a low-budget TV
:29:57. > :30:00.thing to this massive blockbuster, it was an incredible experience. And
:30:01. > :30:03.nowadays, you are busy doing so many different bits and pieces. When you
:30:04. > :30:07.were a kid, you wanted to be a graphic designer but you are
:30:08. > :30:14.involved in illustration for kids books? Yes, I have written some
:30:15. > :30:18.short children's novels that I have illustrated. In my career, lots of
:30:19. > :30:24.doors have opened and I find myself in a position to be able to write a
:30:25. > :30:30.children's book. And it is great. And you are putting pen to paper,
:30:31. > :30:43.series two. Like Detectorists. It is my baby. We made the first series
:30:44. > :30:47.last year and it won two BAFTAs. The second series is going out and we
:30:48. > :30:52.are three episode into it and it is going down very well. On the premise
:30:53. > :30:56.is that it is based on that as a hobby but without taking the Mickey
:30:57. > :31:00.out of it? Metal detecting, yes. It is about these middle-aged guys, me
:31:01. > :31:07.and Toby Jones, and they just happen to share this hobby of metal
:31:08. > :31:11.detecting. And it could easily have been bird-watching or fishing or
:31:12. > :31:17.another of those lonely hobbies, but I just settled on metal detecting.
:31:18. > :31:22.Is it something you are into? It is quite fascinating. I was reading
:31:23. > :31:26.about you, your dad got into it, collecting coins, and you thought,
:31:27. > :31:32.why is he doing that? And then recently I came to realise what it
:31:33. > :31:37.is. I can't put my finger on it but now I am a coin collector as well.
:31:38. > :31:41.It is an age thing. I was not into metal detecting but I have since
:31:42. > :31:44.become fascinated by it. I am interested in the people that go out
:31:45. > :31:47.and spend lonely weekends staring at the ground, trudging up and down
:31:48. > :31:54.fields, hoping to find something from the past. They are fascinating
:31:55. > :32:00.bunch. There is the little crab. That is the choux pastry. And rather
:32:01. > :32:07.than putting it in the oven, like you would with normal choux pastry,
:32:08. > :32:13.the new deep fry it. -- you deep fry it. This is safer than Glynn
:32:14. > :32:19.Purnell's. I feel that sometimes you need an element of danger. I'm glad
:32:20. > :32:24.you do. This is going to pop in there and we will deep fry it. This
:32:25. > :32:28.will take a couple of minutes. And I will take the soup and we will blitz
:32:29. > :32:32.sets. Of all the things you have done, what do you enjoy most? It
:32:33. > :32:39.seems that this, because it is your baby, it is very personal. I have
:32:40. > :32:43.had such a fortunate time in my career. Things have just slotted in.
:32:44. > :32:49.But I have been always aware that it could end at any moment. So the
:32:50. > :32:54.Detectorists was an exercise in creating something from scratch, and
:32:55. > :33:00.I had intended to do it for years. But apart from Detectorists, theatre
:33:01. > :33:05.work has been the most fulfilling. A lot of people don't know that you
:33:06. > :33:09.did check off, and in the West End, but that is still your passion, even
:33:10. > :33:13.though you are an untrained actor? I feel like I'm coming to theatre late
:33:14. > :33:18.because of my odd way of getting in, through the cabaret circuit. Because
:33:19. > :33:25.I did not train at drama school, I feel like I am missing the knowledge
:33:26. > :33:29.of theatre, plays and playwrights. I'm only now learning that. It is
:33:30. > :33:36.like it is still a learning curve for you? Absolutely. We're just
:33:37. > :33:49.going to blitz the soup. That has everything in it. If you need to
:33:50. > :33:56.take the soup down, you can add some cream. We're going to add some
:33:57. > :34:05.butter, just a touch, and the beignet is now done. We will put
:34:06. > :34:14.them out. Black pepper in here. Turn this off and then that is your nice
:34:15. > :34:18.little crab and coriander soup. If people want to tune into this, we
:34:19. > :34:25.are about two shows into the new series? The third episode went out
:34:26. > :34:38.on Thursday. Yes. It is all on iPlayer for people to catch up. On
:34:39. > :34:43.BBC Four. I will seize on this, -- season this, and I think soup
:34:44. > :34:50.requires more salt than you think. Could you put cumin in? I have done,
:34:51. > :34:57.boss. You're clearly not watching this point. This has just been left,
:34:58. > :35:07.this one. But we have a nice little soup, like that. Because Glynn has a
:35:08. > :35:13.fancy Michelin star, I thought I would take a little bit of cream and
:35:14. > :35:27.do that. Like that. And then a touch of oil. A tiny bit of oil. A little
:35:28. > :35:32.bit of rapeseed. And no banana. No banana. And now we have these nice
:35:33. > :35:41.crowd beignets, and then a little coriander. -- crab beignets. The
:35:42. > :35:46.coriander goes into the soup as well. And there we have it. Crab and
:35:47. > :35:53.coriander soup in seven and a half minutes. That's all right. Amazing.
:35:54. > :36:02.Amazing. At? -- happy. Yes. So what will I be making for
:36:03. > :36:06.Mackenzie at the end of the show? It could be his food heaven,
:36:07. > :36:07.lobster. The lobster is used to fill
:36:08. > :36:09.tortellini I'll serve it in a sauce made
:36:10. > :36:13.from stock, brandy, cream, herbs, It's topped with chopped, tomato,
:36:14. > :36:16.chives and samphire. Or it could be food hell, a classic
:36:17. > :36:19.fruit pudding, in this case a It's steamed for a couple of hours
:36:20. > :36:28.and served with plenty of custard As usual, it's down to the guests
:36:29. > :36:33.in the studio and a few of our viewers to decide, and you can see
:36:34. > :36:36.the result at the end of the show. Right, let's get a recipe from Mary
:36:37. > :36:40.Berry and today it's one of her all-time favourite creations.
:36:41. > :36:55.A ginger and orange poussin. This really is one
:36:56. > :36:57.of my great family recipes. My mother thought it was good,
:36:58. > :37:06.so it must be good. I'm going to start off by making the
:37:07. > :37:14.marinade. I'm going to marinade this overnight, ideally. First of all, I
:37:15. > :37:18.will put in the orange juice. Then I will add four tablespoons of soy
:37:19. > :37:26.sauce. About an inch of grated ginger. Three cloves of garlic. A
:37:27. > :37:31.teaspoon each of chopped thyme and sage. All that remains is a little
:37:32. > :37:38.bit of salt and two tablespoons sunflower oil. So that is the
:37:39. > :37:45.marinade is done. And now to the chicken. I'm going to snatch caught
:37:46. > :37:48.them, which means that you flatten them out and then you get a lovely,
:37:49. > :37:57.crisp outside to it. Get a pair of sharp scissors
:37:58. > :38:14.and then just cut either side You can always use
:38:15. > :38:16.the actual bone for stock. I think they are
:38:17. > :38:21.delicious young birds. They take on a great flavour
:38:22. > :38:23.from this sauce. Then I'm going to spatchcock
:38:24. > :38:25.the chicken. So, with the back of your hand,
:38:26. > :38:28.just press that down and take And you have your chicken already
:38:29. > :38:36.spatchcocked, didn't take a moment. So,
:38:37. > :38:38.put the poussin into the marinade. The good thing about doing it
:38:39. > :38:42.in a bag if you don't have a bowl to And also putting it
:38:43. > :38:51.in the marinade like that means that There it is,
:38:52. > :39:00.getting that wonderful flavour. Now, leave this to marinade
:39:01. > :39:03.ideally for 24 hours. It smells of herbs, garlic,
:39:04. > :39:17.definitely. My secret to get a nice shine
:39:18. > :39:21.on the top of the chicken is to That just helps it to get
:39:22. > :39:25.a nice colour on top. Into the oven at about 180 degrees
:39:26. > :39:36.fan, until it has a nice colour. To make a nice rich source, add one
:39:37. > :39:52.rounded tablespoon of cornflour to And pour it over the top
:39:53. > :39:55.of the chicken. Pop it back in the oven
:39:56. > :40:17.for 15 minutes. Which will go beautifully with
:40:18. > :40:27.my new potatoes. Now you can see that is very, very
:40:28. > :40:31.succulent, no sign of any pinkness, So, there you have it, that sauce
:40:32. > :40:53.and the poussin go so well with new potatoes, when you squash the
:40:54. > :41:02.new potatoes down into the sauce. I love the new season's crop. But in
:41:03. > :41:06.autumn, there is always a glut of fruit and vegetables. One of my
:41:07. > :41:16.favourite ways to preserve them is to make a delicious chutney. I have
:41:17. > :41:22.got a lot of tomatoes here, and you know when they get a bit overripe,
:41:23. > :41:30.they are perfect for chutney. First, Blanche, skin and chop 900 grams of
:41:31. > :41:36.tomatoes. But that in the tomatoes, because that adds moisture. Then I
:41:37. > :41:43.had pepper among bruschetta, aubergine and four cloves of garlic.
:41:44. > :41:50.You can add any vegetable as long as the weight comes up to two and a
:41:51. > :41:57.half kilos. Now to the ginger. I use this a lot in recipes and I love it.
:41:58. > :42:04.That's it. Looking around, what else do I have to add. Chilli. You may
:42:05. > :42:11.get as hot as you want to. I am adding one fair sized chilli. All of
:42:12. > :42:17.the veggies are in there. I'm just starting it on a low heat. You will
:42:18. > :42:30.need to leave this simmering for about an hour. Just give it an
:42:31. > :42:35.occasional stirrer. -- stir. This should be ready. Look at the
:42:36. > :42:41.wonderful colours coming through. It is beginning to look like chutney.
:42:42. > :42:46.Now it is time to add spices and seasonings that make it special. One
:42:47. > :42:52.tablespoon paprika, a tablespoon of salt, and some pepper, to your
:42:53. > :42:59.liking. And then I'm going to use some crushed mustard seed. It will
:43:00. > :43:08.make it really piquant. In that goes. Then add 300 millilitres of
:43:09. > :43:15.distilled malt vinegar and 350 grams of granulated sugar. All of the
:43:16. > :43:20.ingredients are in there. Give it a stirrer, and if that smells a bit
:43:21. > :43:26.like a pickle factory, I love it. It reminds me that I'm going to get a
:43:27. > :43:34.lovely chutney in the end. Once the sugar has dissolved, turn up the
:43:35. > :43:42.heat and bring it to the boil. While it is reducing, take care it doesn't
:43:43. > :43:47.catch on the bottom of the pan. Right, it's got to the right
:43:48. > :43:50.consistency, there is no one knee liquid in the bottom, so I'm going
:43:51. > :43:58.to turn the heat off. That looks really good. You see, that is
:43:59. > :44:08.chutney consistency. So here I've got a selection of sterilised jars.
:44:09. > :44:17.Just dollop that in. That's it. Push the chutney down, make sure you
:44:18. > :44:22.don't have any air bubbles in it. Chutney will keep two years
:44:23. > :44:26.providing you got a good seal on the top band once open, keep it in the
:44:27. > :44:28.fridge. I put it in the fridge because then it's always to hand. We
:44:29. > :44:33.eat a lot of chutney. We learn something new about Mary
:44:34. > :44:38.every week! And Maryland. It's all about Mary,
:44:39. > :44:42.chef. Still to come this morning
:44:43. > :44:44.on Saturday Kitchen Live. Antonio Carluccio is cooking for
:44:45. > :44:47.some very important people today. He's using a Sicilian Countess's
:44:48. > :44:49.kitchen to prepare a meal of tuna with salmoriglio sauce
:44:50. > :44:51.and courgettes to serve to We may be on eggs-tra early today
:44:52. > :44:56.but that doesn't mean Kim and Glynn get to eggs-cape the demands of the
:44:57. > :45:05.Saturday Kitchen omelette challenge. It's alarming how few chefs are able
:45:06. > :45:08.to make a simple three egg omelette under pressure
:45:09. > :45:10.so let this be a wake-up call for Glynn and Kim that I won't eggs-cept
:45:11. > :45:13.any sub-standard results even though And will Mackenzie be facing
:45:14. > :45:29.food heaven, lobster tortellini. Or food hell,
:45:30. > :45:31.a steamed apple sponge and custard? You can see what he ends up with
:45:32. > :45:35.at the end of the show. Right, cooking next is a woman
:45:36. > :45:38.currently running the kitchens at the Savoy Grill in London, the
:45:39. > :45:41.former home of a certain Auguste Escoffier no less!
:45:42. > :45:46.It's Kim Woodward. If you don't know who he is, Google
:45:47. > :45:55.him. Congratulations on the job. The
:45:56. > :46:01.first woman chef cooking there in 126 years it's been running.
:46:02. > :46:05.Correct. Amazing responsibility. It's time for a woman to take over.
:46:06. > :46:09.I'll be doing a wild sea bass en pappilotte,
:46:10. > :46:13.I'll be doing a wild sea bass en pumpkin, the vegetables and
:46:14. > :46:20.Clementine hollandaise and fresh vegetables. First you were doing the
:46:21. > :46:28.en pappilotte. I want pumpkin diced, doing a reduction for the
:46:29. > :46:34.hollandaise. The place itself, the Savoy Grill, hugely famous. This
:46:35. > :46:39.restaurant, for a chef probably one of the most famous restaurants.
:46:40. > :46:46.Obviously we look at it as the most iconic in London, and for us it
:46:47. > :46:50.about people going there for great celebrations, it's about the theatre
:46:51. > :46:59.we can deliver for the customer experience, so... We do the
:47:00. > :47:04.table-side, carving at the table, beef Wellington, Chateaubriand,
:47:05. > :47:09.Dover sole. The from Bay, crepe Suzette. Lots of the classic dishes
:47:10. > :47:17.were invented there. The Arnold Bennett omelette. Peach Mall but,
:47:18. > :47:20.all the classics. You can't change those dishes, have to leave them
:47:21. > :47:25.traditional, but you can add your own influences elsewhere? What I'm
:47:26. > :47:28.doing is keeping a lot of the classics, then doing a nice modern
:47:29. > :47:35.interpretation of them, bringing them more up-to-date. We'll lose
:47:36. > :47:41.this out the way. This is king, you could use a wash for this. That's
:47:42. > :47:53.fantastic. -- that's pumpkin, you could use squash. This is the en
:47:54. > :48:02.pappilotte bit. Yeah. I'll chop the shallot for the muscles. Juice,
:48:03. > :48:07.white wine and vinegar as well. You mentioned at the table you do a lot
:48:08. > :48:14.of the philistine of fish at the table, he waited us that, it's the
:48:15. > :48:18.theatre. -- the fill it in. Richie McCaw
:48:19. > :48:25.the theatre is what makes the Savoy Grill. The bit you will be doing is
:48:26. > :48:33.the bit I'm putting in the oven now. We have some oil here, this is the
:48:34. > :48:38.fish. That's right. Unusual doing this in hot oil. It's a great way
:48:39. > :48:41.for the whole bag... It's all about presentation, when you are in the
:48:42. > :48:50.dining room you want to field the wow factor, this is what is going to
:48:51. > :48:55.happen. -- you want to feel. This is going to cook about four and a half
:48:56. > :49:02.minutes roughly. One of today's recipes including this one are on
:49:03. > :49:11.the website. -- all of today. What I'm putting in the bag is -, a muddy
:49:12. > :49:16.macro, little bit of fresh -, the pumpkin filling in right now and the
:49:17. > :49:23.zest of the Clementine. Is this on the menu? Sea bass en pappilotte is
:49:24. > :49:28.on the menu. It's about changing with the seasons. This is going on
:49:29. > :49:33.next week. What about yourself, how did you end up at the Savoy? Where
:49:34. > :49:39.does your career come from? I've been cooking about 18 years now. For
:49:40. > :49:46.me it was always a big passion to, you know... Cooking. When I joined
:49:47. > :49:52.the Gordon Ramsay group, I've been there over nine years now, so I've
:49:53. > :49:56.been working around the restaurants, it's about developing myself as a
:49:57. > :50:02.chef. The Savoy has always been my favourite, I was there in 2010. It's
:50:03. > :50:09.iconic, isn't it? It is, beautiful room. What's happening here? This is
:50:10. > :50:13.what I'm creating, the bag, folding around the edges of the paper, I'm
:50:14. > :50:23.going to put a little bit of fish stocks in there. Then you want some
:50:24. > :50:37.white wine and shall lots. For the -, yes. I'm going to fold this up.
:50:38. > :50:44.-- for the mussels. I need a steeper, there was one here earlier.
:50:45. > :50:51.What is that? That said, James, give him a warning. It wasn't me! It
:50:52. > :50:57.wasn't me either. For fans of The Office, they'll get it. We're going
:50:58. > :51:04.to put a stable in the edge to hold it. Thank you very much. Can he have
:51:05. > :51:10.a spoon? I'll dig it out for you. Mussels on. Next I will start
:51:11. > :51:15.cracking the eggs for the hollandaise. It's a fantastic dish
:51:16. > :51:20.you can make and keep in the fridge if you are doing a dinner party. You
:51:21. > :51:30.can do it the day before. You can use a whole baked fish as well,
:51:31. > :51:36.it'll be a nice addition. Mmm! Is this going down as one of the dishes
:51:37. > :51:46.of the day? Have we got a wine to go with that? This is the hollandaise.
:51:47. > :51:51.Yes. That's fine. We're using just egg yolks. Normally in hollandaise
:51:52. > :51:57.you have a reduction of vinegar and bits and pieces, you have the
:51:58. > :52:03.reduction of... Clementine with vinegar, to add an extra kick.
:52:04. > :52:09.You've got the mussels opening up here. Perfect. A question on a
:52:10. > :52:13.personal note, is this part of a staple diet, this jelly?
:52:14. > :52:30.Sorry. I'll shut up. We've got the mussels here. There we go. If you
:52:31. > :52:36.can segment the Clementine. I'm finishing this off. You can explain
:52:37. > :52:41.what's happening here. Whisk in the egg whites only over boiling water,
:52:42. > :52:50.these are going to start doubling in size, going light and fluffy. -- egg
:52:51. > :52:54.yolks. I'll fold in the reduction. This is the reduction, but you have
:52:55. > :52:58.the cold one here, I'll move it to one side. Little bit of clarified
:52:59. > :53:05.butter on, what that has had the milk removed. You have to do it
:53:06. > :53:10.pretty fast, keep going. Otherwise you end up with a big mess. You
:53:11. > :53:16.can't stop really. How many people in the kitchen at the Savoy? It
:53:17. > :53:21.amazes me, these big hotels. A really big team of about 30-35 right
:53:22. > :53:26.now. In the whole hotel it must be immense. The hotel must have about
:53:27. > :53:37.500, but we're one part of it. We're in the hotel. I'll take the fish
:53:38. > :53:45.out. You can see what happens... How good is that? You finish off this,
:53:46. > :53:56.do you want me to finish that off? You can do this? Leave that to one
:53:57. > :54:01.side. Kim, that goes into the rest room like that? To the customer? We
:54:02. > :54:04.take it straight out so it's nice and big and we are looking for the
:54:05. > :54:09.aroma light-year that's going to infuse into the whole restaurant,
:54:10. > :54:15.that is what, for us, it's all about, the theatre. You can smell it
:54:16. > :54:21.from here, smells amazing. I'm burning my other hand, to be honest.
:54:22. > :54:31.Going to turn this off. Right, this is the old hollandaise. There is a
:54:32. > :54:39.classic one, is it blood oranges? It is, you finish it off with a
:54:40. > :54:50.julienne of the skin as well. Then we want to slacken this town with
:54:51. > :54:59.his reduction. -- slacken this down. Mussels, nice and beautiful right
:55:00. > :55:05.now, in season. There we go... You want to add bits and pieces to this,
:55:06. > :55:14.I'll let you add. Into this I'm going to put a bit of the fresh
:55:15. > :55:19.Clementine, bit of parsley and dill. That's it, just like that? It's so
:55:20. > :55:26.fresh and nice and simple. I'll add a little bit of Tabasco for kick.
:55:27. > :55:37.You've got the sweet, bit of spice, this elevates the dish a lot. There
:55:38. > :55:43.we go. Give us the name of this dish. It is wild sea bass en
:55:44. > :55:48.pappilotte, pumpkin, mussels and Clementine hollandaise. I'll carry
:55:49. > :56:00.it over. It's got fruit in it, you might not
:56:01. > :56:06.want to. They don't read the brief, these lot. The fish is so delicate.
:56:07. > :56:14.Absolutely, it needs to be something as beautiful as this sea bass,
:56:15. > :56:20.stunning. Five minutes cooking time. It's that quick. That is amazing,
:56:21. > :56:22.yeah, that is... It's great, isn't it?
:56:23. > :56:25.Right, let's head back to Farnham in Surrey to see what our
:56:26. > :56:46.wine expert, Susie Barrie has chosen to go with Kim's brilliant bass.
:56:47. > :56:53.Kim's sea bass en pappilotte is an elegant, classic recipe, seating a
:56:54. > :56:58.very refined style of wine. I'm talking quite wine, Chablis springs
:56:59. > :57:02.to mind, something like this would be great. It's a good value
:57:03. > :57:07.alternative to its pricey neighbour. The seasonal twist of Clementine in
:57:08. > :57:15.the hollandaise is leading me towards a more and more aromatic
:57:16. > :57:21.style of wine. I've chosen this beautifully fresh in Albarino from
:57:22. > :57:25.north-west Spain. Recipes like him's make my job easy because it's
:57:26. > :57:29.incredibly versatile when it comes to wine, you just need to be careful
:57:30. > :57:34.to choose something fresh and delicate enough not to overpower the
:57:35. > :57:41.subtlety of the dish. That smells so exotic and peachy and herbal. The
:57:42. > :57:45.most important thing about this wine is that it's like enough to allow
:57:46. > :57:50.the flavour of the sea bass to shine through. There is an underlying
:57:51. > :57:57.herbal note that I is in with the earthiness of the dill. Acidity cuts
:57:58. > :58:01.to the buttery hollandaise and hints of orange and peach. The work
:58:02. > :58:09.perfectly with the flavour of Clementine and pumpkin. This is a
:58:10. > :58:11.wine made for dishes like yours. I hope you enjoy the two together as
:58:12. > :58:21.much as This is fantastic. Really nice, nice
:58:22. > :58:26.and fresh. For me, the fruitiness of the wine and acidity with the spice
:58:27. > :58:28.of the Tabasco, brilliant. Happy with that? Everything Susan said,
:58:29. > :58:29.delicious. It's time now to see what Si
:58:30. > :58:32.and Dave, the Hairy Bikers, There's rabbit on the menu today,
:58:33. > :58:50.cooked with prunes and brandy. In our Best of British kitchen, we
:58:51. > :58:57.are going to tell you how to rustle up a simple version of cream and
:58:58. > :59:11.brandy. An absolute British gem and that provides the best of British.
:59:12. > :59:23.We are cooking rabbits with prunes. But the prunes in a pan with six
:59:24. > :59:30.tablespoons of brandy. Three, four, five, six. And then we leave the
:59:31. > :59:33.prunes to macerate in brandy. I'm going to put oil into the pan and
:59:34. > :59:40.bring it to temperature. I will seize on the rabbit on both sides.
:59:41. > :59:49.Carefully flambe the prunes. It smells like flesh to me. I think the
:59:50. > :59:55.kitchen is starting to really burn. Just leave those to soak until the
:59:56. > :59:59.end of the dish. Fridays off in batches, don't crowd the pan. If you
:00:00. > :00:04.overcrowd the pan, they will not thrive. That is what we are after.
:00:05. > :00:10.That is the saddle, Babbitt. That is beautiful. And we're just going to
:00:11. > :00:22.put a little bit of colour on. This is a humble dish made good. Have you
:00:23. > :00:30.read Watership Down? Rabbits have always featured in literature.
:00:31. > :00:39.Watership Down, what Barney. Mike thumper and Bambi. -- Bugs Bunny.
:00:40. > :00:50.You can do this dish with two size purpose. Next, fry the bacon. What
:00:51. > :00:56.we want to do with the bacon, we wanted to be nice and crisp, not
:00:57. > :01:05.very crisp but we want the fat to be quite crispy. So can you see what we
:01:06. > :01:11.have got? It is not crispy bits, it is just golden. The fried bacon
:01:12. > :01:22.joins the rabbit in the casserole. Add the show arts to the pan. -- and
:01:23. > :01:32.the shallots. I have caught them long ways, to add a touch of class.
:01:33. > :01:39.Add flour to the onions. We could use of white wine about to make it
:01:40. > :01:51.more British, we're using cider. And this is 300 millilitres of cider.
:01:52. > :01:57.We've got some stock year. It is like jelly. What a wonderful smell.
:01:58. > :02:09.And we add one tablespoon of Dijon mustard. And two teaspoons of
:02:10. > :02:13.wholegrain mustard. Beautiful. And a little bunch of thyme, tied
:02:14. > :02:30.together. Obviously, we will check this out before service. Andy bay
:02:31. > :02:34.leaf. -- and a bay leaf. I know it is a strange convention but when you
:02:35. > :02:39.put the flour on top of sauteed onions, and it goes thick, all that
:02:40. > :02:44.is doing is courting the onions in flour. Cut the flour off the bit,
:02:45. > :02:47.and then as soon as you add liquid, look what happens, it just thickens,
:02:48. > :02:53.and there is no lumps or any problem. It is just lovely. And we
:02:54. > :03:09.will add more liquid so don't worry, it will not be that thick
:03:10. > :03:15.when it is done. Beautiful. And top this up with the remaining stock.
:03:16. > :03:22.You want to cover this with a cartouche. That is a sheet of
:03:23. > :03:29.grease-proof paper cut to cover the dish. It stops it drying out too
:03:30. > :03:36.quickly. But the lid on an place that in a preheated oven at 160
:03:37. > :03:46.Celsius for about two hours. If you leave it in for two hours, it will
:03:47. > :03:50.not hurt. Rabbits. At one time, there was not a market or butchers
:03:51. > :03:57.shop in Britain that would not be overflowing with fresh, fantastic
:03:58. > :04:02.produce during the game season. Rabbit, a cheap and readily
:04:03. > :04:06.available meat, was rarely off the menu in the post-war period. But
:04:07. > :04:10.when myxomatosis arrived in Britain, over 95% of the rabbit population
:04:11. > :04:15.was wiped out and rabbits quickly fell off the menu. But now for
:04:16. > :04:19.Michelin restaurants and small country cottages, there is a rabbit
:04:20. > :04:22.revival. And if you are happy to give it a try, it is a rewarding and
:04:23. > :04:35.flavoursome change from the ordinary. I think by now that is a
:04:36. > :04:47.very hot crossed bunny. Dear me. Let's remove the cartouche. Nice.
:04:48. > :04:54.These are the prunes, in brandy. We will just light the gas under this.
:04:55. > :05:03.I will heed those through, and add the cream. Give that a little
:05:04. > :05:17.stirrer. And as soon as that has come to temperature, we conserve.
:05:18. > :05:26.Check for seasoning. I have some cabbage and some dolphin wires
:05:27. > :05:36.potatoes. So there we have it, a delicious, simple dish, definitely
:05:37. > :05:47.worth rabbiting on about. -- dauphinoise potatoes.
:05:48. > :05:51.Great stuff, boys, and there'll be more from Si and Dave next week.
:05:52. > :05:53.Right, it's time to answer a few of your foodie questions.
:05:54. > :05:56.Each caller will also help us decide what Mackenzie will be eating
:05:57. > :06:09.I have a joint of beef brisket and are usually cook it with carrots and
:06:10. > :06:13.onions, but I was wondering whether the chefs could give me an idea of
:06:14. > :06:20.how to spice up Sunday lunch and do something a bit different. I have
:06:21. > :06:28.not got the solution for Sunday, but if you brighten it for three days
:06:29. > :06:31.with some mace and some peppers, and then braise it, chop the meat and
:06:32. > :06:38.put the fat back into it, you can make your own corned beef. And it is
:06:39. > :06:45.so simple. Or you could do a run down or something like that. And
:06:46. > :06:47.then shred it all up, and cook it as chunks. That would be nice.
:06:48. > :06:51.So which dish would you like to see - heaven or hell?
:06:52. > :07:02.I am a massive fan of Mackenzie, and his series, so it has to be heaven.
:07:03. > :07:11.Cheers, Chris. Can I ask if I could possibly have a signed photo from
:07:12. > :07:15.Mackenzie, please? You can. Can he? We will talk about it.
:07:16. > :07:17.You've been tweeting the show all morning and Mackenzie
:07:18. > :07:21.you've got a couple to read out for us haven't you?
:07:22. > :07:28.Sean Brown says, with Christmas approaching, what is the best way to
:07:29. > :07:32.cook sprouts? You're not a fan. My personal tip would be to shred them
:07:33. > :07:35.and then put them in a pan with some butter, water, you create an
:07:36. > :07:41.emulsion, and then add the sprouts, and some crispy bacon, but then also
:07:42. > :07:48.chestnuts. This time of year, you can buy them in a can. Basically,
:07:49. > :07:53.they are in a bag. And you can slice them and add them to it. Plenty of
:07:54. > :07:59.black pepper as well. But don't overcook them. My suggestion would
:08:00. > :08:05.be to shred them up and fry them in a pan. Have you got another one?
:08:06. > :08:10.Yes. Can someone explain why puzzle over cracks and sinks? What have I
:08:11. > :08:22.done wrong? Pavlova is all about eggs, egg white, stiffening it. Once
:08:23. > :08:26.you are piping it, you have to pipe the Pavlova and let it rest before
:08:27. > :08:30.putting it into the oven. If you put it in straightaway, it will collapse
:08:31. > :08:34.straightaway. It is about resting it, getting a crack on the outside.
:08:35. > :08:42.And use castor sugar, not granulated. And also a tiny splash
:08:43. > :08:49.of vinegar and salt. Leslie from Cumbria. You? What is your question?
:08:50. > :09:01.I would like a recipe for pigs cheek. Pigs cheeks, sage, cider,
:09:02. > :09:09.apple, braise them down for some hours, one or two. A bit of chicken
:09:10. > :09:18.stock, they all, garlic, and it is beautiful. -- Villon. If you want to
:09:19. > :09:22.use it as a sauce, that will thicken it. What dish would you like to see?
:09:23. > :09:29.I am very sorry for Mackenzie but it has got to be food hell. I don't
:09:30. > :09:42.expect him to be sending me a signed photograph! Not after that! He seems
:09:43. > :09:47.to enjoy the bitter banana. The NASA from Suffolk, what is your question?
:09:48. > :09:56.I don't want to waste my egg whites, but are there any changes I can make
:09:57. > :10:02.with the whites but no yolks? Normally you would go and make him
:10:03. > :10:05.around but if you mix it with rock salt, and Lake carrots or celeriac
:10:06. > :10:12.or a root vegetable, cover them with egg whites and bake them, you get a
:10:13. > :10:18.beautiful baked vegetable. It is a dish that we don't often make, just
:10:19. > :10:21.vegetables in the pan with beef, and then you put egg white spirit and
:10:22. > :10:25.bring it to the boil, and the egg whites clarify it. Two dishes. What
:10:26. > :10:33.would you like to see, heaven or hell? I don't like vegetables so
:10:34. > :10:46.hell, please. Time for the omelette challenge. Glynn, you are now in
:10:47. > :10:50.11th position. Kim, who would you like to beat? Glynn. I you're ready?
:10:51. > :11:16.Ago. -- are you ready. That was seriously quick. Have you
:11:17. > :11:23.been practising? Of course she has been practising! You have been
:11:24. > :11:38.practising to eat that. There you go. Now. At the Savoy, they do an
:11:39. > :11:54.omelette that has been around for years. Wright, Kim, you wanted to
:11:55. > :12:04.beat Glynn. I did. You beat him. Seconds. But war you faster, Glynn?
:12:05. > :12:11.I have been cruising around saying I am in the pan. Instead of cruising
:12:12. > :12:26.around, take a photograph of yourself. We have got this one. You
:12:27. > :12:28.wanted to beat? Myself. And you did it in 19 seconds, which leaves you
:12:29. > :12:33.there. Well done. So will Mackenzie get
:12:34. > :12:35.his food heaven, lobster tortellini Or food hell, steamed apple and
:12:36. > :12:39.golden syrup pudding with custard? Our chefs will make
:12:40. > :12:41.their choices whilst we head to Sicily for another feast of Italian
:12:42. > :12:43.food from Antonio Carluccio. He's cooking for some very important
:12:44. > :12:46.diners today but first he's taken Contemplating a temple, I am here
:12:47. > :13:01.in Segesta, near Calatafimi. And it's extraordinary to see
:13:02. > :13:08.the civilisation of 2500 years ago. Palermo market, just look
:13:09. > :13:26.at this incredible fresh food. The sort of place I dream about
:13:27. > :13:28.at night. The most extraordinary thing in this
:13:29. > :13:41.market, you receive the merchandise Not only fantastic fruit and veg,
:13:42. > :13:58.but the fish! I'm spoiled for choice,
:13:59. > :14:22.but to night I'm cooking a very special meal and I think I've
:14:23. > :14:25.decided what will do the trick. So, my people to night
:14:26. > :14:35.will be very happy. Many of us have a view
:14:36. > :14:38.from novels like The Leopard of Not so here,
:14:39. > :14:43.the immaculate home of this Contessa Can you imagine the proposal
:14:44. > :14:59.of a 17th-century hand-blown I'm very proud to show you this,
:15:00. > :15:04.which is the Sicilian speciality, In fact, you could use many other
:15:05. > :15:15.fishes, like salmon or swordfish. Anything you can chop and cut
:15:16. > :15:17.in a stake. With salmoriglio, which is made of
:15:18. > :15:24.mint, wonderful mint, Capers, they are the salted ones
:15:25. > :15:35.that I have removed the salt from. A little oregano, it's the wild
:15:36. > :15:38.one that grows here on the hills. Naturally, the oil, the oil of
:15:39. > :15:48.our host here, because they produce Now, I start with
:15:49. > :15:57.putting this garlic in. Now the mint and the parsley
:15:58. > :16:04.and the Capers. Then we add just a little pinch of
:16:05. > :16:22.oregano because it's very strong. And naturally the rind of the
:16:23. > :16:24.Sicilian lemon, which are powerful. And I put the oil, which will
:16:25. > :16:34.make the wonderful mixture. This dish, you can do it at home,
:16:35. > :16:37.because all the ingredients are Now, I salted them a little bit,
:16:38. > :16:41.now comes the salmoriglio, I want to put the correction
:16:42. > :16:49.as well. And now it comes my decoration,
:16:50. > :16:54.which is very Arabic, this one. They give a nutty
:16:55. > :17:05.and resinous flavour. They smell fantastic,
:17:06. > :17:12.a very intensive smell. With the hope that a lovely
:17:13. > :17:28.little crusty mess comes on top. With the hope that a lovely
:17:29. > :17:30.little crustiness comes on top. And then they are ready
:17:31. > :17:40.for the oven. The side dish is made
:17:41. > :17:42.from these courgette, This is a courgette I found
:17:43. > :17:50.this morning on the market. Its cut coarsely, practically,
:17:51. > :17:52.in little chunks like that. Then we have here the garlic, basil,
:17:53. > :18:00.tomatoes, courgette, a little bit Wait just a little bit,
:18:01. > :18:10.the pan is very hot. It shouldn't become brown,
:18:11. > :18:23.it should remain still a bit pale. Judging by all the comments,
:18:24. > :19:38.I think they like it. Right, it's time to find out
:19:39. > :19:40.whether Mackenzie is facing food Food heaven would be lobster, fruit
:19:41. > :20:03.hell would be a fruit pudding. Our chefs had the casting vote. You
:20:04. > :20:13.wanted to choose lobster, didn't you? Yes. Is Glynn eight lobster or
:20:14. > :20:18.pudding man? We've had too much fruit today, let's have lobster.
:20:19. > :20:25.We're going to get the sauce on. I will give Hussey the lobster to
:20:26. > :20:30.prepare. First, the sauce. Using the shells left over. Quite an unusual
:20:31. > :20:35.thing, we use everything you would normally throw away, like the shell.
:20:36. > :20:48.We will use the entire lot. Little bit of garlic, some onions. Then we
:20:49. > :20:52.will grab some fresh thyme. If anybody is tuning in, you've missed
:20:53. > :20:57.off the show, we are usually on at 10am. You have a new show. The
:20:58. > :21:01.second series of Detectorists on BBC Four Thursday at 10pm, about a
:21:02. > :21:06.couple of guys who do metal detecting. You've written it,
:21:07. > :21:14.starred in it. And directed it as well. I'm keeping this away from
:21:15. > :21:21.Glynn this time. Watch your eyebrows, chef. What it's like for
:21:22. > :21:23.you to be a jack of all trades? It's been great, fat the most brilliant
:21:24. > :21:31.couple of years, getting involved, doing it all. -- I've had the most
:21:32. > :21:35.brilliant. Some tomato puree added to this. You normally throw these
:21:36. > :21:40.away. You get amazing taste out of this stuff. Bit of puree, cook it
:21:41. > :21:48.out with the shells. Then we add some stock. Then some double cream.
:21:49. > :21:56.We'll make this into a nice little source. It more stock in this. Bring
:21:57. > :22:04.it to the boil, cook it gently. The guys have the tortellini. We have
:22:05. > :22:15.passed, 00 flower, semolina flower, mixed it. -- flour. I'm going to mix
:22:16. > :22:30.that with some chives, little bit of seasoning. Outcome the tomatoes.
:22:31. > :22:43.Into ice-cold water. Then out again. Kim has rolled the passed out and
:22:44. > :22:47.cut it into discs. -- the pasta. We have a Christmas special on the 17th
:22:48. > :22:52.December, a stand-alone episode, which is great. We've still got a
:22:53. > :22:57.few days to film on that because we need some exteriors with no leaves
:22:58. > :23:01.on the trees, winter exteriors. We are not wasting any of this, often
:23:02. > :23:07.you throw away the seeds, the skins from the tomatoes when you do it,
:23:08. > :23:14.but we're going to use it all. Basically chopped up the flesh, like
:23:15. > :23:19.that, then overhear we take this entire lot and throw it in our
:23:20. > :23:28.blender. You take the entire lot when it is hot and chuck the whole
:23:29. > :23:36.lot in here. Yeah? Year, the whole lot. The shells? The whole sources
:23:37. > :23:40.made from the shells. -- the whole sauce. Put the lid on, hopefully.
:23:41. > :23:52.And switch it on. Sometimes you need a new machine for
:23:53. > :24:04.Christmas afterwards, but... Yeah I... It looks really weird, but take
:24:05. > :24:10.a really fine save for the next bit. We've got a samphire, which is often
:24:11. > :24:18.called sea asparagus. I love it, it's amazing. We're going to lunch
:24:19. > :24:36.that and put it in butter. -- we're going to blanche fact. Then take the
:24:37. > :24:44.mixture and put this to a really fine sieve. And you get no bits. Not
:24:45. > :24:49.if the sieve is fine enough, which this is. You've got a bit of cloth
:24:50. > :24:54.if you want to pass it through a cloth. Squeeze out all the mixture,
:24:55. > :25:05.like that. You've got this amazing source. -- sauce. This takes 30
:25:06. > :25:14.seconds. We're going to take that out, then that goes into our pan. We
:25:15. > :25:22.then take it in our little pan here, little bit of butter. We saute
:25:23. > :25:30.that's not together. Have you got some chopped chives? Few chopped
:25:31. > :25:34.chives. You've got your nice little, not really soup, but using the
:25:35. > :25:41.shells and everything we finish it with butter. Do you want to season
:25:42. > :25:52.it up? Do you want to drop the pepper in for me? The samphire, bit
:25:53. > :25:57.of black pepper in here, please. You've got to work for your lunch,
:25:58. > :26:04.you know. That's going to make all the difference. We've got our little
:26:05. > :26:11.samphire here. Then in the pan, can you season that for me? Yeah, season
:26:12. > :26:18.it. We're going to warn that up. Explain what you've got inside...
:26:19. > :26:25.Chopped tail meat, chives, seasoning, Kim has primped them
:26:26. > :26:29.around her finger, tortellini. These are great, you can freeze these.
:26:30. > :26:33.Make in advance, freeze them, delicious. It's a way of using
:26:34. > :26:46.everything, you don't waste anything. Ready to go? I'll grab a
:26:47. > :26:52.spoon. Like that. Happy with that? Yeah, cool. Grab our nice little
:26:53. > :27:00.tortellini. Lift these out. And they just sit on our plate there. Plenty
:27:01. > :27:07.of sauce, because you need plenty of sauce in there. And if you haven't
:27:08. > :27:13.got, obviously, enough shells, you could freeze these, and use them
:27:14. > :27:20.when you've got enough. I'm going to take that off, but it's there. Got a
:27:21. > :27:30.spoon? If you could grab some nice and forks, Glynn. And we've got some
:27:31. > :27:36.samphire. Little bit of chopped lobster on it. A few chopped chives
:27:37. > :27:43.over the top, there you have it, lobster tortellini with little
:27:44. > :27:55.samphire and some tomato. Dive in. That does look like my ideal dish.
:27:56. > :28:02.Sprinkle of basil over the top. Suzie has chosen the finest pecorino
:28:03. > :28:11.2014 from Tesco, priced at ?6.25 to go with it. How is the sauce?
:28:12. > :28:17.Incredible, I've never heard of blending the shells as well.
:28:18. > :28:22.Amazing. They have a dish in Marseille, called bully a base, lots
:28:23. > :28:24.of people think it's shellfish. It isn't, it's yours and everything,
:28:25. > :28:31.all manner of stuff, they put the whole thing in and pass it through a
:28:32. > :28:36.sieve. You get so much flavour from it. Happy with that? Brilliant,
:28:37. > :28:40.lovely. And we all end up with a glass of wine at the end, I love
:28:41. > :28:49.this show. Thanks to Glyn Pernell, Kim Woodward. Best of luck with the
:28:50. > :28:53.new series, Mackenzie Crook. All the recipes on our website.
:28:54. > :29:01.Have a great weekend. Goodbye for now.
:29:02. > :29:05.The knives are sharpened, and the heat is on...